Selection of Producer of α-Ketoglutaric Acid from Ethanol-Containing Wastes and Impact of Cultivation Conditions
Abstract
:1. Introduction
2. Materials and Methods
2.1. Strains
2.2. Substrate
2.3. Medium and Cultivation Conditions
2.4. Analytical Procedures
2.5. Calculations
2.6. Statistical Analysis
3. Results and Discussion
3.1. Selection of Producer
3.2. Effect of Thiamine
3.3. Effect of Nitrogen
3.4. Effect of Microelements
3.4.1. Zinc
3.4.2. Iron
3.4.3. Copper
3.5. Effect of EAFs
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Strains | Thiamine (µg/L) | Biotin (µg/L) | Biomass (g/L) | KGA (g/L) | PA (g/L) | KGA (% from Total Acids) | Yp/x (g/g) | Yp/s (g/g) |
---|---|---|---|---|---|---|---|---|
Ambrosiozyma angophorae VKM Y-2218 | 0.5 | 20 | 0.95 ± 0.07 | 0.49 ± 0.02 | 0.04 ± 0.0 | 92.59 | 0.51 | 0.02 |
Babjeviella inositovora VKM Y-2494 | 0.5 | 20 | 5.42 ± 0.4 | 5.31 ± 0.83 | 0.63 ± 0.1 | 89.45 | 0.98 | 0.22 |
Candida tropicalis (Castellani) 303 | - | 20 | 9.41 ± 0.7 | 0 | 0 | nd | nd | nd |
C. maltosa | - | 20 | 9.50 ± 0.71 | 0 | 0 | nd | nd | nd |
C. valida | - | - | 9.31 ± 0.69 | 0 | 0 | nd | nd | nd |
Debaryomyces tamarii VKM Y-2626 | 0.5 | 20 | 7.89 ± 0.59 | 0.10 ± 0.0 | 0.10 ± 0.0 | 50.00 | 0.01 | nd |
Diutina catenulata VKM Y-5 | 0.5 | 20 | 7.13 ± 0.53 | 2.31 ± 0.27 | 1.08 ± 0.17 | 68.17 | 0.32 | 0.10 |
D. catenulata VKM Y-65 | 0.5 | 20 | 7.79 ± 0.58 | 2.83 ± 0.10 | 0.15 ± 0.01 | 95.08 | 0.36 | 0.12 |
D.rugosa VKM Y-67 | 0.5 | 20 | 8.10 ± 1.27 | 2.45 ± 0.49 | 0.20 ± 0.01 | 92.63 | 0.30 | 0.10 |
Moesziomyces antarcticus VKM Y-2604 | 0.5 | - | 8.55 ± 0.64 | 4.00 ± 0.14 | 0.20 ± 0.01 | 95.35 | 0.47 | 0.17 |
Moesziomyces aphidis VKM Y-2090 | 0.5 | - | 1.81 ± 0.13 | 1.17 ± 0.04 | 0.59 ± 0.02 | 66.67 | 0.65 | 0.05 |
Pichia besseyi VKM Y-2084 | 0.5 | - | 8.10 ± 1.13 | 5.07 ± 0.18 | 0.20 ± 0.01 | 96.30 | 0.63 | 0.21 |
Pichia fermentans VKM Y-293 | 0.5 | - | 3.64 ± 0.51 | 0.88 ± 0.03 | 0.20 ± 0.01 | 81.82 | 0.24 | 0.04 |
Pichia haplophila VKM Y-1286 | 0.5 | 20 | 2.37 ± 0.33 | 0.06 ± 0.00 | 0.07 ± 0.00 | 46.15 | 0.02 | nd |
Pichia media VKM Y-1381 | 0.5 | 20 | 7.41 ± 0.55 | 4.97 ± 0.18 | 0.24 ± 0.01 | 95.33 | 0.67 | 0.21 |
Saturnispora dispora VKM Y-418 | 0.5 | - | 7.64 ± 1.07 | 5.50 ± 0.71 | 0.20 ± 0.01 | 96.58 | 0.72 | 0.23 |
Sugiyamaella paludigena VKM Y-2443 | 0.5 | - | 5.99 ± 0.45 | 4.00 ± 0.14 | 1.56 ± 0.06 | 71.93 | 0.67 | 0.17 |
Yarrowia lipolytica VKM Y-2373 | 0.5 | - | 4.00 ± 0.56 | 4.97 ± 0.18 | 0.59± 0.02 | 89.47 | 1.24 | 0.21 |
Y. lipolytica VKM Y-2412 | 0.5 | - | 3.42 ± 0.25 | 8.00 ± 0.29 | 0.78 ± 0.03 | 91.11 | 2.34 | 0.34 |
Y. lipolytica 47 | 0.5 | - | 3.02 ± 0.42 | 5.45 ± 0.20 | 0.20 ± 0.01 | 96.55 | 1.80 | 0.23 |
Y. lipolytica 69 | 0.5 | - | 2.73 ± 0.38 | 3.32 ± 0.12 | 0.07± 0.00 | 97.98 | 1.21 | 0.14 |
Y. lipolytica 374 | 0.5 | - | 2.74 ± 0.20 | 3.67 ± 0.13 | 0.20 ± 0.01 | 94.95 | 1.34 | 0.15 |
Y. lipolytica 387 | 0.5 | - | 2.85 ± 0.40 | 3.59 ± 0.13 | 0.29 ± 0.01 | 92.46 | 1.26 | 0.15 |
Y. lipolytica 581 | 0.5 | - | 3.33 ± 0.25 | 4.76 ± 0.17 | 0 | 100.00 | 1.43 | 0.20 |
Y. lipolytica 607 | 0.5 | - | 3.56 ± 0.27 | 3.39 ± 0.12 | 0.20 ± 0.01 | 94.57 | 0.95 | 0.14 |
Y. lipolytica 645 | 0.5 | - | 3.98 ± 0.30 | 2.95 ± 0.11 | 0.07 ± 0.00 | 97.74 | 0.74 | 0.12 |
Y. lipolytica 681 | 0.5 | - | 3.41 ± 0.48 | 2.67 ± 0.10 | 0.59 ± 0.02 | 82.04 | 0.78 | 0.11 |
Zygoascus hellenicus VKM Y-2154 | 0.5 | - | 1.09 ± 0.15 | 2.24 ± 0.08 | 0.29 ± 0.01 | 88.46 | 2.05 | 0.09 |
Thiamine (µg/L) | Biomass (g/L) | KGA (g/L) | PA (g/L) | KGA (% from Total Acids) | Yp/x (g/g) | Yp/s (g/g) |
---|---|---|---|---|---|---|
0 | 1.70 ± 0.08 | 4.21 ± 0.20 | 0.00 ± 0.01 | 100.00 | 2.48 | 0.18 |
0.1 | 2.10 ± 0.08 | 5.84 ± 0.15 | 0.13 ± 0.01 | 99.90 | 2.78 | 0.25 |
0.3 | 2.40 ± 0.17 | 8.95 ± 0.10 | 0.76 ± 0.04 | 92.18 | 3.73 | 0.38 |
0.5 | 3.55 ± 0.27 | 8.07 ± 0.19 | 0.81 ± 0.05 | 90.85 | 2.27 | 0.34 |
1.0 | 4.21 ± 0.17 | 4.38 ± 0.10 | 0.43 ± 0.04 | 91.05 | 1.04 | 0.18 |
1.5 | 4.87 ± 0.29 | 3.04 ± 0.31 | 0.31 ± 0.02 | 90.81 | 0.62 | 0.13 |
2.0 | 6.18 ± 0.19 | 1.70 ± 0.17 | 0.15 ± 0.02 | 91.77 | 0.27 | 0.07 |
2.5 | 6.47 ± 0.37 | 0.51 ± 0.03 | 0.03 ± 0.03 | 95.31 | 0.08 | 0.02 |
5.0 | 6.94 ± 0.27 | 0 | 0 | nd | nd | nd |
10.0 | 8.37 ± 0.30 | 0 | 0 | nd | nd | nd |
(NH4)2SO4 (g/L) | Nitrogen (g/L) | C/N Ratio | Biomass (g/L) | KGA (g/L) | PA (g/L) | N content (mg/g) | KGA (% from Total Acids) | Yp/x (g/g) | Yp/s (g/g) |
---|---|---|---|---|---|---|---|---|---|
0.3 | 0.06 | 197 | 2.16 ± 0.14 | 3.49 ± 0.03 | 0.04 ± 0.01 | 30 | 92.02 | 0.23 | 0.02 |
0.5 | 0.11 | 119 | 2.29 ± 0.17 | 3.37 ± 0.26 | 0.38 ± 0.05 | 50 | 89.98 | 1.47 | 0.14 |
1.0 | 0.21 | 59 | 2.35 ± 0.13 | 8.53 ± 0.28 | 0.68 ± 0.06 | 90 | 92.66 | 3.63 | 0.35 |
2.0 | 0.42 | 30 | 2.36 ± 0.11 | 8.81 ± 0.14 | 0.70 ± 0.04 | 100 | 92.62 | 3.73 | 0.37 |
3.0 | 0.64 | 20 | 2.40 ± 0.17 | 8.95 ± 0.10 | 0.76 ± 0.04 | 110 | 92.18 | 3.73 | 0.37 |
4.0 | 0.85 | 15 | 2.88 ± 0.13 | 6.89 ± 0.35 | 0.52 ± 0.09 | 220 | 93.01 | 2.40 | 0.29 |
6.0 | 1.27 | 10 | 3.15 ± 0.13 | 3.31 ± 0.21 | 0.27 ± 0.07 | 340 | 92.51 | 1.05 | 0.14 |
8.0 | 1.70 | 7 | 2.25 ± 0.14 | 2.68 ± 0.10 | 0.27 ± 0.05 | 680 | 90.75 | 1.19 | 0.11 |
10.0 | 2.12 | 6 | 2.03 ± 0.13 | 2.53 ± 0.12 | 0.23 ± 0.07 | 970 | 91.73 | 1.25 | 0.10 |
Type of Feeding | Yp/x (g/g) | Yp/s (g/g) | Qp (g/L·h) |
---|---|---|---|
Small-dose feeding | 3.84 | 0.68 | 0.38 |
Large-dose feeding | 1.76 | 0.52 | 0.15 |
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Kamzolova, S.V.; Morgunov, I.G. Selection of Producer of α-Ketoglutaric Acid from Ethanol-Containing Wastes and Impact of Cultivation Conditions. Fermentation 2022, 8, 362. https://doi.org/10.3390/fermentation8080362
Kamzolova SV, Morgunov IG. Selection of Producer of α-Ketoglutaric Acid from Ethanol-Containing Wastes and Impact of Cultivation Conditions. Fermentation. 2022; 8(8):362. https://doi.org/10.3390/fermentation8080362
Chicago/Turabian StyleKamzolova, Svetlana V., and Igor G. Morgunov. 2022. "Selection of Producer of α-Ketoglutaric Acid from Ethanol-Containing Wastes and Impact of Cultivation Conditions" Fermentation 8, no. 8: 362. https://doi.org/10.3390/fermentation8080362