Abstract
These studies examined several process variables important in scaling up the fermentation of xylose by Candida shehatae. Inoculum age and cell density were particularly influential. Young (24-h) inocula fermented xylose to ethanol two to three times as fast as older (48- or 72-h) inocula. With all three inocula ages, the initial fermentation rates were essentially linear with cell density, up to 4 g dry wt cells L-1. Above that cell density, the ethanol production rate appeared to be oxygen limited, particularly with 24-h old cells. Aeration also played a role in xylose utilization. The fermentation proceeded under both aerobic and anaerobic conditions, but xylose was not completely utilized anaerobically. With aeration, 25% more ethanol was formed in about one third the time than without aeration. Ethanol yields were similar under the two conditions. Cell growth on xylose was observed in the absence of oxygen. Cells went through essentially one doubling in 24 h. Based on the sugar consumed, a YATP of 9.9 was obtained. Slow continuous feeding of glucose significantly increased the xylose utilization rate.
Published Version
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