VIABILITY OF CANDIDA SHEHATAE IN D-XYLOSE FERMENTATIONS WITH ADDED ETHANOL

被引：14

作者：

KASTNER, JR

AHMAD, M

JONES, WJ

ROBERTS, RS

机构：

[1] GEORGIA INST TECHNOL,SCH CHEM ENGN,ATLANTA,GA 30332

[2] GEORGIA INST TECHNOL,SCH BIOL,ATLANTA,GA 30332

[3] ENVIRONM PROTECT AGCY,ENVIRONM RES LAB,ATHENS,GA 30613

来源：

BIOTECHNOLOGY AND BIOENGINEERING | 1992年 / 40卷 / 10期

关键词：

CANDIDA-SHEHATAE; ETHANOL; D-XYLOSE; VIABILITY; FERMENTATION;

D O I：

10.1002/bit.260401019

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Ethanol was added at concentrations of 25 and 50 g/L to active cultures of Candida shehatae under oxygen-limited (fermentative) conditions. Added ethanol completely inhibited growth and fermentation Of D-xylose by C. shehatae. Cultures with added ethanol rapidly declined in cell viability as measured by plate counts and methylene blue staining. The rate of decline in cell viability was dependent on the amount of added ethanol. Over the course of the fermentation, cell viability, as measured by plate counts, was significantly lower in all experiments (with or without ethanol addition) compared with the viability measurements by methylene blue staining. Thus, data from the plate counts provided a more sensitive measure of the toxic effects of added ethanol and long-term anaerobiosis on C. shehatae growth/fermentation. Mean cell volume and total cell volume declined in fermentations with added ethanol.

引用

页码：1282 / 1285

页数：4

共 6 条

[1] TEMPERATURE PROFILES OF GROWTH AND ETHANOL TOLERANCE OF THE XYLOSE-FERMENTING YEASTS CANDIDA-SHEHATAE AND PICHIA-STIPITIS [J].