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Use of Zymomonas mobilis and Saccharomyces cerevisiae mixed with Kluyveromyces fragilis for improved ethanol production from Jerusalem artichoke tubers

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Abstract

Jerusalem artichoke mashed tubers were fermented using single yeasts and a bacterium as well as mixed culture of microorganisms. Kluyveromyces fragilis, a yeast with an active inulinase, was used together with either a commercial distillery yeast, Saccharomyces cerevisiae, or the bacterium Zymomonas mobilis. After batch fermentation the best ethanol concentration of 0.48 g g−1 for the mixed population and 0.46 g g−1 for the single population can be obtained. The theoretical yield of the mixed cultures was 2–12% higher than for the single microorganism.

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Authors and Affiliations

  1. Institute of Food Technology, University of Agriculture in Poznań, 60-624, Poznań, Wojska Polskiego 31, Poland

    Katarzyna Szambelan, Jacek Nowak & Zbigniew Czarnecki

Authors
  1. Katarzyna Szambelan
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  2. Jacek Nowak
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  3. Zbigniew Czarnecki
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Szambelan, K., Nowak, J. & Czarnecki, Z. Use of Zymomonas mobilis and Saccharomyces cerevisiae mixed with Kluyveromyces fragilis for improved ethanol production from Jerusalem artichoke tubers. Biotechnology Letters 26, 845–848 (2004). https://doi.org/10.1023/B:BILE.0000025889.25364.4b

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  • DOI: https://doi.org/10.1023/B:BILE.0000025889.25364.4b

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