Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/8384

TitleAlcoholic fermentation of lactose by engineered flocculent Saccharomyces cerevisiae
Author(s)Guimarães, Pedro M. R.
Teixeira, J. A.
Domingues, Lucília
KeywordsLactose fermentation
Ethanol production
Cheese whey
Recombinant S. cerevisiae
Elocculent yeast
Evolutionary engineering
Issue date2008
CitationINTERNATIONAL CONFERENCE AND EXHIBITION ON BIOENERGY, Guimarães, Portugal, 2008 – “Bioenergy : challenges and opportunities.” [S.l. : s.n., 2008].
Abstract(s)The construction of Saccharomyces cerevisiae strains with the ability to ferment lactose has biotechnological interest, particularly for cheese whey fermentation to ethanol. Direct fermentation of whey to ethanol is generally not economically feasible because the low lactose content (ca. 5% w/v) results in low ethanol titre (2 – 3% v/v), making the distillation process too expensive. Concentration of whey lactose (e.g. by ultrafiltration) prior to fermentation is an option to obtain higher ethanol titres. Microbial strains are therefore needed that can efficiently convert high concentrations of lactose into ethanol. We describe here the engineering of a S. cerevisiae strain for efficient lactose fermentation, involving genetic and evolutionary engineering strategies. The evolved strain obtained fermented efficiently lactose concentrations up to 150 g L-1, including 3-fold concentrated cheese whey, producing ethanol titres up to 8% v/v. The strain is highly flocculent, a property that makes it particularly suitable for the development of high cell density fermentation processes.
TypeConference paper
URIhttp://hdl.handle.net/1822/8384
AccessOpen access
Appears in Collections:CEB - Artigos em Livros de Atas / Papers in Proceedings

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