Bioethanol fermentation of Jerusalem artichoke using mixed culture of Saccharomyces cerevisiae and Kluyveromyces marxianus

K. Dénes, Cs Farkas, A. Hoschke, J. Rezessy-Szabó, Q. Nguyen

Research output: Contribution to journalArticle

3 Citations (Scopus)

Abstract

Effects of mixed cultures of Saccharomyces cerevisiae Levuline FB-higher ethanol tolerance-and different Kluyveromyces strains-higher inulinase activity-on the production of ethanol from Jerusalem artichoke extract were investigated. Among the investigated strains, combination of S. cerevisiae and K. marxianus strain Y00959 with simultaneous saccharification and fermentation gave the best efficiency (76%) of bioconversion. The optimal ratio of mixed cultures was determined to be 1:1 of K. marxianus and S. cerevisiae. Central composite design (CCD) was adapted to find the optimum initial substrate concentration and inoculum size for the maximal production of ethanol from Jerusalem artichoke juice. The optimum fermentation conditions were found to be 24% (m/w) substrate concentration and 45 OD600nm ml/100 ml inoculum size of mixed culture. Use of these conditions, about 10.67% (v/v) was produced at 148 h of alcoholic fermentation given. Results of this work provide benefits of mixed culture on production of bioethanol from Jerusalem artichoke.

Original languageEnglish
Pages (from-to)10-18
Number of pages9
JournalActa Alimentaria
Volume42
Issue numberSUPPL. 1
DOIs
Publication statusPublished - Nov 1 2013

Keywords

  • Jerusalem artichoke
  • Kluyveromyces marxianus
  • bioethanol
  • mixed culture
  • simultaneous saccharification and fermentation

ASJC Scopus subject areas

  • Food Science

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