Your browser doesn't support javascript.
loading
Fermentation of sweet whey by recombinant "Escherichia coli" KO11
Leite, Amarildo Ricardo; Guimarães, Walter Vieira; Araújo, Elza Fernandes de; Silva, Daison Olzany.
  • Leite, Amarildo Ricardo; Universidade Federal de Viçosa. Departamento de Microbiologia.
  • Guimarães, Walter Vieira; Universidade Federal de Viçosa. Departamento de Microbiologia.
  • Silva, Daison Olzany; Universidade Federal de Viçosa. Departamento de Microbiologia.
Braz. j. microbiol ; 31(3): 212-5, jul.-set. 2000. graf
Article in English | LILACS | ID: lil-297400
ABSTRACT
The production of ethanol from sweet whey using the recombinant "Escherichia coli" KO11, in batch fermentation, was tested. The maximum ethanol yield was reached after 96h, representing only 38(per cent) of the theoretical yield. The supplementation of whey with components of LB broth increased the maximum yield to 96(per cent) in 72h. The addition of 0.5(per cent) yeast extract to whey resulted in maximum yield of 47(per cent) at 36h and it increased to over 100(per cent) when yeast extract and trace metals solution (Fe++, Mn++ and Zn++) were added.
Subject(s)
Fulltext
Print
XML
Search on Google
Full text: Available Index: LILACS (Americas) Main subject: In Vitro Techniques / Milk / Ethanol / Escherichia coli Language: English Journal: Braz. j. microbiol Journal subject: Microbiology Year: 2000 Type: Article

Similar

MEDLINE
LILACS
LIS
Fulltext
Print
XML
Search on Google
Full text: Available Index: LILACS (Americas) Main subject: In Vitro Techniques / Milk / Ethanol / Escherichia coli Language: English Journal: Braz. j. microbiol Journal subject: Microbiology Year: 2000 Type: Article