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Xylose fermentation by yeasts. 5. Use of ATP balances for modeling oxygen‐limited growth and fermentation of yeast Pichia stipitis with xylose as carbon source
Author(s) -
Rizzi Manfred,
Klein Christian,
Schulze Constanze,
BuiThanh NgocAnh,
Dellweg Hanswerner
Publication year - 1989
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260340411
Subject(s) - pichia stipitis , xylose , yeast , fermentation , carbon source , chemistry , food science , biochemistry , biology
Kinetic studies are presented for the growth and fermentation of the yeast Pichia stipitis with xylose as the carbon source. Ethanol is produced from xylose under anaerobic as well as under oxygen‐limiting conditions but only at dissolved oxygen concentrations up to 3 μmol/L Maximum yields and production rates were obtained under oxygen‐limiting conditions, where the xylose metabolism may be considered to be consisted of three different components (assimilation, respiration, fermentation). The contribution of each pathway is determined by the availability of oxygen and the energy yield of each pathway. In order to describe the course of oxygen‐limited fermentations, a mathematical model has been developed with the assumption that growth is coupled to the energy production. The resulting model requires only four independent parameters ( Y x /O 2, Y ATP max , m ATP , and P /O). These parameters were estimated on the basis of eight separate batch fermentations.