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Fermentation of molasses using a thermotolerant yeast, Kluyveromyces marxianus IMB3: Simplex optimisation of media supplements

Biomedical Sciences Research Institute Computer Science Research Institute Environmental Sciences Research Institute Nanotechnology & Advanced Materials Research Institute

Gough, S, Flynn, O, Hack, Catherine and Marchant, Roger (1996) Fermentation of molasses using a thermotolerant yeast, Kluyveromyces marxianus IMB3: Simplex optimisation of media supplements. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 46 (2). pp. 187-190. [Journal article]

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Abstract

The use of molasses as a substrate for ethanol production by the thermotolerant yeast Kluyveromyces marxianus var. marxianus was investigated at 45 degrees C. A maximum ethanol concentration of 7.4% (v/v) was produced from unsupplemented molasses at a concentration of 23% (v/v). The effect on ethanol production of increasing the sucrose concentration in 23% (v/v) molasses was determined. Increased sucrose concentration had a similar detrimental effect on the final ethanol produced as the increase in molasses concentration. This indicated that the effect may be due to increased osmotic activity as opposed to other components in the molasses. The optimum concentration of the supplements nitrogen, magnesium, potassium and fatty acid for maximum ethanol production rate was determined using the Nelder and Mead (Computer J 7:308-313, 1965) simplex optimisation method. The optimum concentrations of the supplements were 0.576 gl(-1) magnesium sulphate, 0.288 gl(-1) potassium dihydrogen phosphate and 0.36% (v/v) linseed oil. Added nitrogen in the form of ammonium sulphate did not affect the ethanol production rate.

Item Type:Journal article
Faculties and Schools:Faculty of Life and Health Sciences > School of Biomedical Sciences
Research Institutes and Groups:Biomedical Sciences Research Institute
Biomedical Sciences Research Institute > Infection and Immunity/Microbiology
ID Code:2777
Deposited By:Professor Roger Marchant
Deposited On:15 Dec 2009 16:16
Last Modified:27 Jun 2011 12:03

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