Enhancing effect of albumin hydrolysate on ethanol production employing Saccharomyces sake
- Yonsei Univ., Seoul (Korea, Republic of)
- Rutgers-the State Univ., Piscataway, NJ (United States). Dept. of Chemical and Biochemical Engineering
The enhancing effect of albumin hydrolysate on ethanol production was investigated in ethanol fermentations using Saccharomyces sake. In batchwise ethanol production, addition of supplemental albumin hydrolysate and phosphatidylcholine, or albumin hydrolysate alone, brought about a more than 60% increase in final ethanol concentration (148 or 144 g/L compared with 88 g/L with no supplementation [control] after 72h). The effect of the supplements is believed to be due to an enhanced alcohol tolerance of cells grown in media containing the supplements. Cells grown in media containing albumin hydrolysate were enriched in phenylalanine, tyrosine,d and methionine in their plasma membranes. All three amino acids were also present in considerable amounts in the albumin hydrolysate. This fact suggests that the three amino acids, which are present in albumin hydrolysate, are incorporated into the plasma membranes of cells. Under ethanol production conditions in which only one amino acid among the components of albumin hydrolysate was excluded, namely phenylalanine, tyrosine, or methionine, significant reductions in ethanol production resulted.
- OSTI ID:
- 6549200
- Journal Information:
- Biotechnology and Bioengineering; (United States), Vol. 45:5; ISSN 0006-3592
- Country of Publication:
- United States
- Language:
- English
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Related Subjects
ALBUMINS
BIOLOGICAL EFFECTS
AMINO ACIDS
ETHANOL
YIELDS
SACCHAROMYCES
TOLERANCE
CELL MEMBRANES
ALCOHOLS
CARBOXYLIC ACIDS
CELL CONSTITUENTS
EUMYCOTA
FUNGI
HYDROXY COMPOUNDS
MEMBRANES
MICROORGANISMS
ORGANIC ACIDS
ORGANIC COMPOUNDS
PLANTS
PROTEINS
YEASTS
090900* - Biomass Fuels- Processing- (1990-)