Coexistence of S. cerevisiae and E. coli, in chemostat under substrate competition and product inhibition

Journal Article · Sat Nov 01 04:00:00 EST 1986 · Biotechnol. Bioeng.; (United States)

DOI:https://doi.org/10.1002/bit.260281119· OSTI ID:6889773

Davidson, B H; Stephanopoulost, G

A mixed culture of Saccharomyces cerevisiae and Escherichia coli was established in a stable coexistence steady state in a chemostat under constant operating conditions. The species competed for glucose, the growth-limiting resource, and produced acetate and ethanol. The acetic acid was shown to be very inhibitory to E. coli in pure culture at pH 5 while ethanol inhibition was only marginal. No significant inhibition of S. cerevisiae growth was observed by either acetate or ethanol. Pure culture parameters were measured and used in the analysis. Linearized stability analysis for the case when both organisms produce the inhibitor showed that a transition through three stable outcomes was possible as the feed concentration is lowered. Experimental studies verified these predictions, and successive transitions from a yeast growth steady state, to a coexistence steady state, and to an E. coli growth steady state were obtained by lowering the glucose concentration in the feed from 10 to 5 to 2.5 g/l respectively. This dynamic behavior is distinct from the outcomes of other competition-inhibition combinations and experimentally demonstrates for the first time that coexistence is possible due to substrate competition and product inhibition. 30 references.

• Research Organization: California Institute of Technology, Pasadena
• OSTI ID: 6889773
• Journal Information: Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 28:11; ISSN BIBIA
• Country of Publication: United States
• Language: English

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59 BASIC BIOLOGICAL SCIENCES
ACETIC ACID
ALCOHOLS
ALDEHYDES
BACTERIA
BENCH-SCALE EXPERIMENTS
BIOCHEMICAL REACTION KINETICS
CARBOHYDRATES
CARBOXYLIC ACIDS
CELL CULTURES
COMPETITION
DISPERSIONS
DYNAMICS
ESCHERICHIA COLI
ETHANOL
FUNGI
GLUCOSE
GROWTH
HEXOSES
HYDROXY COMPOUNDS
INHIBITION
KINETICS
MECHANICS
MICROORGANISMS
MIXTURES
MONOCARBOXYLIC ACIDS
MONOSACCHARIDES
ORGANIC ACIDS
ORGANIC COMPOUNDS
PH VALUE
PLANTS
PRODUCTION
QUANTITY RATIO
REACTION KINETICS
SACCHARIDES
SACCHAROMYCES
SACCHAROMYCES CEREVISIAE
STABILITY
SUBSTRATES
TOXICITY
YEASTS