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Expression of the inulinase gene from the marine-derived Pichia guilliermondii in Saccharomyces sp. W0 and ethanol production from inulin.

Zhang T, Chi Z, Chi Z, Parrou JL, Gong F - Microb Biotechnol (2010)

Bottom Line: It has been confirmed that Saccharomyces sp.It was found that 15.2 U of inulinase activity per one gram of inulin was suitable for inulin hydrolysis and ethanol production by the transformant Inu-66.During the 2 l fermentation, 14.9% (v/v) of ethanol was produced from inulin and 99.5% of the added inulin was converted into ethanol, CO₂ and cell mass.

View Article: PubMed Central - PubMed

Affiliation: Unesco Chinese Center of Marine Biotechnology, Ocean University of China, Yushan Road, No. 5, Qingdao, China.

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The time‐course of residual total sugar change () and residual reducing sugar change (▴) during the 2 l fermentation. Data are the mean standard derivates (n = 3).
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f6: The time‐course of residual total sugar change () and residual reducing sugar change (▴) during the 2 l fermentation. Data are the mean standard derivates (n = 3).

Mentions: Subsequently, ethanol production and cell growth by the transformant Inu‐6 were carried out in 2 l fermentor, the results in Fig. 5 show that the fermentation period was 96 h, and the final ethanol concentration in the fermented medium was 14.9% (v/v) when the cell growth reached the end of log phase. This indicates that more ethanol was produced during the 2 l fermentation than during the small‐scale fermentation. At the end of the fermentation, 0.09% (w/v) of reducing sugar and 0.15% (w/v) of total sugar were left in the fermented media, indicating that 99.5% of added inulin was converted into ethanol, CO2 and cell mass (Fig. 6). This means that the engineered Saccharomyces sp. W0 carrying the INU1 gene cloned from the marine‐derived yeast has high potential application in ethanol production from inulin extracted from the non‐food material.


Expression of the inulinase gene from the marine-derived Pichia guilliermondii in Saccharomyces sp. W0 and ethanol production from inulin.

Zhang T, Chi Z, Chi Z, Parrou JL, Gong F - Microb Biotechnol (2010)

The time‐course of residual total sugar change () and residual reducing sugar change (▴) during the 2 l fermentation. Data are the mean standard derivates (n = 3).
© Copyright Policy
Related In: Results  -  Collection

Show All Figures
getmorefigures.php?uid=PMC3815770&req=5

f6: The time‐course of residual total sugar change () and residual reducing sugar change (▴) during the 2 l fermentation. Data are the mean standard derivates (n = 3).
Mentions: Subsequently, ethanol production and cell growth by the transformant Inu‐6 were carried out in 2 l fermentor, the results in Fig. 5 show that the fermentation period was 96 h, and the final ethanol concentration in the fermented medium was 14.9% (v/v) when the cell growth reached the end of log phase. This indicates that more ethanol was produced during the 2 l fermentation than during the small‐scale fermentation. At the end of the fermentation, 0.09% (w/v) of reducing sugar and 0.15% (w/v) of total sugar were left in the fermented media, indicating that 99.5% of added inulin was converted into ethanol, CO2 and cell mass (Fig. 6). This means that the engineered Saccharomyces sp. W0 carrying the INU1 gene cloned from the marine‐derived yeast has high potential application in ethanol production from inulin extracted from the non‐food material.

Bottom Line: It has been confirmed that Saccharomyces sp.It was found that 15.2 U of inulinase activity per one gram of inulin was suitable for inulin hydrolysis and ethanol production by the transformant Inu-66.During the 2 l fermentation, 14.9% (v/v) of ethanol was produced from inulin and 99.5% of the added inulin was converted into ethanol, CO₂ and cell mass.

View Article: PubMed Central - PubMed

Affiliation: Unesco Chinese Center of Marine Biotechnology, Ocean University of China, Yushan Road, No. 5, Qingdao, China.

Show MeSH
Related in: MedlinePlus