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    Author(s): Frank K. Agbogbo; Guillermo Coward-Kelly; Mads Torry-Smith; Kevin Wenger; Thomas W. Jeffries
    Date: 2007
    Source: Applied biochemistry and biotechnology. Vol. 136-140 (2007): pages 653-662.
    Publication Series: Miscellaneous Publication
    PDF: View PDF  (119 KB)

    Description

    Xylose was fermented using Pichia stipitis CBS 6054 at different initial cell concentrations. A high initial cell concentration increased the rate of xylose utilization, ethanol formation, and the ethanol yield. The highest ethanol concentration of 41.0 g/L and a yield of 0.38 g/g was obtained using an initial cell concentration of 6.5 g/L. Even though more xylitol was produced when the initial cell concentrations were high, cell density had no effect on the final ethanol yield. A two- parameter mathematical model was used to predict the cell population dynamics at the different initial cell concentrations. The model parameters, a and b correlate with the initial cell concentrations used with an R2 of 0.99.

    Publication Notes

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    • This article was written and prepared by U.S. Government employees on official time, and is therefore in the public domain.

    Citation

    Agbogbo, Frank K.; Coward-Kelly, Guillermo; Torry-Smith, Mads; Wenger, Kevin; Jeffries, Thomas W. 2007. The effect of initial cell concentration on xylose fermentation by Pichia stipitis. Applied biochemistry and biotechnology. Vol. 136-140 (2007): pages 653-662.

    Keywords

    Mathematical models, fermentation, yeast fungi, biotechnology, microbial metabolism, alcohol, yeast, genetics, fungi, industrial applications, genetic engineering, Pichia stipitis, xylose, ethanol, cell concentration

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