Publication

Glycerol production by yeast fermentation of whey permeate

Urs von Stockar, Ian William Marison
1994
Journal Articles

Abstract

Yeast strains were examd. for their ability to produce glycerol, and Kluyveromyces marxianus NRRLY-665 was chosen for further optimization due to its comparatively high growth rate (0.15/h) and glycerol yield (9.5% by wt. on lactose) at 37 Deg and pH 7. Optimal conditions for glycerol formation were 30-37 Deg and pH 6-7. Increasing whey permeate concn. above the equiv. of 4.5% lactose decreased growth rate and cell prodn. and increased HOAc prodn. When SO32- was added throughout the fermn. to complex AcH before it could be converted to EtOH, 21% glycerol yield was obtained at 4.5% g free SO32-/L, pH 7, 20 Deg, and

Official source

https://infoscience.epfl.ch/entities/publication/3aff3c61-a9e4-48cf-a034-028754573522

About this result

This page is automatically generated and may contain information that is not correct, complete, up-to-date, or relevant to your search query. The same applies to every other page on this website. Please make sure to verify the information with EPFL's official sources.

Graph Chat

Chat with Graph Search

Ask any question about EPFL courses, lectures, exercises, research, news, etc. or try the example questions below.

DISCLAIMER: The Graph Chatbot is not programmed to provide explicit or categorical answers to your questions. Rather, it transforms your questions into API requests that are distributed across the various IT services officially administered by EPFL. Its purpose is solely to collect and recommend relevant references to content that you can explore to help you answer your questions.

Urs von Stockar, Ian William Marison
1994
Journal Articles

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/3aff3c61-a9e4-48cf-a034-028754573522

About this result

Related concepts (32)

Glycerol

Glycerol (ˈglɪsərɒl), also called glycerine or glycerin, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known as glycerides. Because it has antimicrobial and antiviral properties, it is widely used in wound and burn treatments approved by the U.S. Food and Drug Administration. Conversely, it is also used as a bacterial culture medium. Its presence in blood can be used as an effective marker to measure liver disease.

Lactose

Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from lac (gen. lactis), the Latin word for milk, plus the suffix -ose used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage.

Yeast

Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae.

Related publications (2)

Glycerol production by yeast fermentation of whey permeate

Chat with Graph Search

Kinetic reconstruction and analysis of sphingolipid metabolism

Fermentation control and the use of calorimetry