TY - JOUR T1 - Impact of high temperature on ethanol fermentation by Kluyveromyces marxianus immobilized on banana leaf sheath pieces. AU - Le,Hoang Du, AU - Thanonkeo,Pornthap, AU - Le,Van Viet Man, Y1 - 2013/07/31/ PY - 2013/04/26/received PY - 2013/07/19/accepted PY - 2013/8/1/entrez PY - 2013/8/1/pubmed PY - 2014/4/9/medline SP - 806 EP - 16 JF - Applied biochemistry and biotechnology JO - Appl Biochem Biotechnol VL - 171 IS - 3 N2 - Ethanol fermentation was carried out with Kluyveromyces marxianus cells at various temperatures (30, 35, 40, and 45 °C). Fermentation performance of the immobilized yeast on banana leaf sheath pieces and the free yeast were evaluated and compared. Generally, ethanol production of the immobilized and free yeast was stable in a temperature range of 30-40 °C. Temperature of 45 °C restricted yeast growth and lengthened the fermentation. The immobilized yeast demonstrated faster sugar assimilation and higher ethanol level in the fermentation broth in comparison with the free yeast at all fermentation temperatures. Change in fatty acid level in cellular membrane was determined to clarify the response of the free and immobilized yeast to thermal stress. The free cells of K. marxianus responded to temperature increase by increasing saturated fatty acid (C16:0 and C18:0) level and by decreasing unsaturated fatty acid (C18:1 and C18:2) level in cellular membrane. For fermentation at 40 °C with immobilized cells of K. marxianus, however, the changes were not observed in both saturated fatty acid (C16:0) and unsaturated fatty acid (C18:1 and C18:2) level. SN - 1559-0291 UR - https://www.unboundmedicine.com/medline/citation/23900619/Impact_of_high_temperature_on_ethanol_fermentation_by_Kluyveromyces_marxianus_immobilized_on_banana_leaf_sheath_pieces_ L2 - https://dx.doi.org/10.1007/s12010-013-0411-z DB - PRIME DP - Unbound Medicine ER -