Fermentation of sugars in orange peel hydrolysates to ethanol by recombinant Escherichia coli KO11.
The conversion of monosaccharides in orange peel hydrolysates to ethanol by recombinant Escherichia coli KO11 has been investigated in pH-controlled batch fermentations at 32 and 37 degrees C. pH values and concentration of peel hydrolysate were varied to determine approximate optimal conditions and limitations of these fermentations. Very high yields of ethanol were achieved by this microorganism at reasonable ethanol concentrations (28-48 g/L). The pH range between 5.8 and 6.2 appears to be optimal. The microorganism can convert all major monosaccharides in orange peel hydrolysates to ethanol and to smaller amounts of acetic and lactic acids. Acetic acid is coproduced in equimolar amounts with ethanol by catabolism of salts of galacturonic acid.
Grohmann
K
K
US Citrus and Subtropical Products Laboratory, Winter Haven, Florida 33883-1909, USA.
Cameron
R G
RG
Buslig
B S
BS
D000085:Acetates / Q000378:metabolism; D019342:Acetic Acid; D002957:Citrus / Q000737:chemistry*; D004926:Escherichia coli / Q000235:genetics / Q000378:metabolism*; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D006026:Glycoside Hydrolases / Q000378:metabolism; D006603:Hexuronic Acids / Q000378:metabolism; D006863:Hydrogen-Ion Concentration; D009005:Monosaccharides / Q000378:metabolism*; D011993:Recombinant Fusion Proteins / Q000378:metabolism; D012972:Sodium Hydroxide / Q000378:metabolism; D013696:Temperature; D013997:Time Factors
D000085:Acetates; D006603:Hexuronic Acids; D009005:Monosaccharides; D011993:Recombinant Fusion Proteins; D000431:Ethanol; C007819:galacturonic acid; D012972:Sodium Hydroxide; D006026:Glycoside Hydrolases; D019342:Acetic Acid