Effect of nutrient limitation on product formation during continuous fermentation of xylose with Thermoanaerobacter ethanolicus JW200 Fe(7)

H. M. Hild, D. C. Stuckey, D. J. Leak

Research output: Contribution to journalArticlepeer-review

27 Citations (Scopus)

Abstract

Thermoanaerobacter ethanolicus JW200 Fe(7) was grown in continuous culture, using xylose as the primary carbon source, with progressively lower concentrations of supplementary yeast extract. This enabled the comparison of metabolic flux to fermentation end-products under carbon-limited and carbon-sufficient (yeast extract-limited) conditions and the determination of process data under fully mass-balanced conditions. Under carbon-limitation, the specific ethanol-formation rate was described by qp=40.34 μ+3.74, the specific rate of substrate utilisation for maintenance was 0.31±0.02 g g-1 h-1 and the maximum cell yield on xylose, corrected for maintenance requirements, was 0.15±0.04 g g-1. Based on the product profiles, these corresponded to a maintenance coefficient of mATP=4.1±0.5 mmol g-1 h-1 and a maximum cell yield of Yx/ATP max = 14.7±0.8 mol-1. Limitation by a component in yeast extract resulted in incomplete xylose utilisation, increased catabolic flux rates (primarily resulting in increased lactate production, due to limitations in the flux through the phosphoroclastic reaction), a reduction in cell yield Yx/ATP max = 10.0±1.0 g mol-1 and an increase in maintenance energy requirements of mATP=7.95±0.7 mmol g-1. The latter was also reflected in a shift from ethanol to acetate production at lower growth rates. An analysis of ethanol and acetate tolerance indicated that any high-intensity process employing this strain would require a bioreactor design which incorporated continuous ethanol stripping.

Original languageEnglish
Pages (from-to)679-686
Number of pages8
JournalApplied Microbiology and Biotechnology
Volume60
Issue number6
DOIs
Publication statusPublished - 1 Feb 2003

ASJC Scopus subject areas

  • Biotechnology
  • Applied Microbiology and Biotechnology

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