Continuous-Culture Responses of Candida shehatae to Shifts in Temperature and Aeration: Implications for Ethanol Inhibition-Reference-Cited by-同舟云学术

Continuous-Culture Responses of Candida shehatae to Shifts in Temperature and Aeration: Implications for Ethanol Inhibition

Published:1989-09 Issue:9 Volume:55 Page:2152-2154
ISSN:0099-2240
Container-title:Applied and Environmental Microbiology
language:en
Short-container-title:Appl Environ Microbiol

Author:

Alexander M. A.¹,Chapman T. W.¹,Jeffries T. W.¹

Affiliation:

1. Department of Chemical Engineering, University of Wisconsin, Madison, Wisconsin 53706, and Institute for Microbial and Biochemical Technology, Forest Products Laboratory, Madison, Wisconsin 537052

Abstract

Temperature and aeration shifts were used to perturb steady-state continuous cultures to determine the effects of ethanol on xylose metabolism by Candida shehatae. The accumulation of ethanol exerted a delayed inhibitory effect on the specific rate of substrate utilization. A second effect was also observed in which the specific rate of xylitol production increased at the expense of the specific rate of ethanol production. Both effects were enhanced at higher temperature. Inhibitory effects also occurred in glucose metabolism.

Publisher

American Society for Microbiology

Subject

Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://journals.asm.org/doi/pdf/10.1128/aem.55.9.2152-2154.1989

Reference17 articles.

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3. Xylose metabolism by Candida shehatae in continuous culture;Alexander M. A.;Appl. Microbiol. Biotechnol.,1988

4. Ethanol tolerance in yeasts;Casey G. P.;Crit. Rev. Microbiol.,1986

5. Effect of in-situ ethanol removal on fermentation of xylose by Pachysolen tannophilus;Chung I. S.;Enzyme Microb. Technol.,1985

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