Fermentation of sweet whey by recombinant Escherichia coli KO11

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dc.contributor.authorLeite, Amarildo Ricardo
dc.contributor.authorGuimarães, Walter Vieira
dc.contributor.authorAraújo, Elza Fernandes de
dc.contributor.authorSilva, Daison Olzany
dc.date.accessioned2019-08-05T12:02:15Z
dc.date.available2019-08-05T12:02:15Z
dc.date.issued2000-07
dc.description.abstractThe production of ethanol from sweet whey using the recombinant Escherichia coli KO11, in batch fermentation, was tested. The maximum ethanol yield was reached after 96h, representing only 38% of the theoretical yield. The supplementation of whey with components of LB broth increased the maximum yield to 96% in 72h. The addition of 0.5% yeast extract to whey resulted in maximum yield of 74% at 36h and it increased to over 100% when yeast extract and trace metals solution (Fe++, Mn++ and Zn++) were added.en
dc.formatpdfpt-BR
dc.identifier.issn1678-4405
dc.identifier.urihttp://dx.doi.org/10.1590/S1517-83822000000300011
dc.identifier.urihttps://locus.ufv.br//handle/123456789/26449
dc.language.isoengpt-BR
dc.publisherBrazilian Journal of Microbiologypt-BR
dc.relation.ispartofseriesv. 31, n. 3, p. 212- 215, jul.- set. 2000pt-BR
dc.rightsOpen Accesspt-BR
dc.subjectEscherichia colipt-BR
dc.subjectSweet wheypt-BR
dc.subjectEthanolpt-BR
dc.titleFermentation of sweet whey by recombinant Escherichia coli KO11en
dc.typeArtigopt-BR

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