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Formation of ethyl acetate by Kluyveromyces marxianus on whey: studies of the ester stripping.
Bioprocess Biosyst Eng. 2011 Jun; 34(5):547-59.BB

Abstract

Kluyveromyces marxianus is capable of converting lactose into ethyl acetate offering a chance for an economical reuse of whey. The microbial formation of ethyl acetate as a bulk product calls for an aerobic process and, thus, the highly volatile ethyl acetate is discharged from the aerated bioreactor. This stripping process was modeled and investigated experimentally. The stripping rate was proportional to the gas flow and nearly independent of the stirring rate since the stripping was governed by the absorption capacity of the exhaust gas rather than the phase transfer. Cooling the exhaust gas did not noticeably influence the stripping. One batch experiment is presented in detail to demonstrate the formation of ethyl acetate by K. maxianus DSM 5422 on whey. Further batch experiments showed that a substantial formation of ethyl acetate only occurred when the yeast growth was limited by a lack of trace elements. The highest product yield observed was 0.25 g ethyl acetate per g lactose which is nearly 50% of the theoretical maximum.

Authors+Show Affiliations

Food Technology and Bioprocess Engineering, Dresden University of Technology, Dresden, Germany.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

21191616

Citation

Urit, Thanet, et al. "Formation of Ethyl Acetate By Kluyveromyces Marxianus On Whey: Studies of the Ester Stripping." Bioprocess and Biosystems Engineering, vol. 34, no. 5, 2011, pp. 547-59.
Urit T, Löser C, Wunderlich M, et al. Formation of ethyl acetate by Kluyveromyces marxianus on whey: studies of the ester stripping. Bioprocess Biosyst Eng. 2011;34(5):547-59.
Urit, T., Löser, C., Wunderlich, M., & Bley, T. (2011). Formation of ethyl acetate by Kluyveromyces marxianus on whey: studies of the ester stripping. Bioprocess and Biosystems Engineering, 34(5), 547-59. https://doi.org/10.1007/s00449-010-0504-9
Urit T, et al. Formation of Ethyl Acetate By Kluyveromyces Marxianus On Whey: Studies of the Ester Stripping. Bioprocess Biosyst Eng. 2011;34(5):547-59. PubMed PMID: 21191616.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Formation of ethyl acetate by Kluyveromyces marxianus on whey: studies of the ester stripping. AU - Urit,Thanet, AU - Löser,Christian, AU - Wunderlich,Martin, AU - Bley,Thomas, Y1 - 2010/12/30/ PY - 2010/09/15/received PY - 2010/12/12/accepted PY - 2010/12/31/entrez PY - 2010/12/31/pubmed PY - 2011/10/1/medline SP - 547 EP - 59 JF - Bioprocess and biosystems engineering JO - Bioprocess Biosyst Eng VL - 34 IS - 5 N2 - Kluyveromyces marxianus is capable of converting lactose into ethyl acetate offering a chance for an economical reuse of whey. The microbial formation of ethyl acetate as a bulk product calls for an aerobic process and, thus, the highly volatile ethyl acetate is discharged from the aerated bioreactor. This stripping process was modeled and investigated experimentally. The stripping rate was proportional to the gas flow and nearly independent of the stirring rate since the stripping was governed by the absorption capacity of the exhaust gas rather than the phase transfer. Cooling the exhaust gas did not noticeably influence the stripping. One batch experiment is presented in detail to demonstrate the formation of ethyl acetate by K. maxianus DSM 5422 on whey. Further batch experiments showed that a substantial formation of ethyl acetate only occurred when the yeast growth was limited by a lack of trace elements. The highest product yield observed was 0.25 g ethyl acetate per g lactose which is nearly 50% of the theoretical maximum. SN - 1615-7605 UR - https://www.unboundmedicine.com/medline/citation/21191616/Formation_of_ethyl_acetate_by_Kluyveromyces_marxianus_on_whey:_studies_of_the_ester_stripping_ L2 - https://dx.doi.org/10.1007/s00449-010-0504-9 DB - PRIME DP - Unbound Medicine ER -