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Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long‐term fed‐batch culture
Encapsulated microbes have been used for decades to produce commodities ranging from methyl ketone to beer. Encapsulated cells undergo limited replication, which enables them to more efficiently convert substrate to product than planktonic cells and which contributes to their stress resistance. To d...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley & Sons, Inc.
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7027564/ https://www.ncbi.nlm.nih.gov/pubmed/31587494 http://dx.doi.org/10.1002/btpr.2925 |
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author | Gulli, Jordan Yunker, Peter Rosenzweig, Frank |
author_facet | Gulli, Jordan Yunker, Peter Rosenzweig, Frank |
author_sort | Gulli, Jordan |
collection | PubMed |
description | Encapsulated microbes have been used for decades to produce commodities ranging from methyl ketone to beer. Encapsulated cells undergo limited replication, which enables them to more efficiently convert substrate to product than planktonic cells and which contributes to their stress resistance. To determine how encapsulated yeast supports long‐term, repeated fed‐batch ethanologenic fermentation, and whether different matrices influence that process, fermentation and indicators of matrix durability and cell viability were monitored in high‐dextrose, fed‐batch culture over 7 weeks. At most timepoints, ethanol yield (g/g) in encapsulated cultures exceeded that in planktonic cultures. And frequently, ethanol yield differed among the four matrices tested: sodium alginate crosslinked with Ca(2+) and chitosan, sodium alginate crosslinked with Ca(2+), Protanal alginate crosslinked with Ca(2+) and chitosan, Protanal alginate crosslinked with Ca(2+), with the last of these consistently demonstrating the highest values. Young's modulus and viscosity were higher for matrices crosslinked with chitosan over the first week; thereafter values for both parameters declined and were indistinguishable among treatments. Encapsulated cells exhibited greater heat shock tolerance at 50°C than planktonic cells in either stationary or exponential phase, with similar thermotolerance observed across all four matrix types. Altogether, these data demonstrate the feasibility of re‐using encapsulated yeast to convert dextrose to ethanol over at least 7 weeks. |
format | Online Article Text |
id | pubmed-7027564 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | John Wiley & Sons, Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-70275642020-02-24 Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long‐term fed‐batch culture Gulli, Jordan Yunker, Peter Rosenzweig, Frank Biotechnol Prog RESEARCH ARTICLES Encapsulated microbes have been used for decades to produce commodities ranging from methyl ketone to beer. Encapsulated cells undergo limited replication, which enables them to more efficiently convert substrate to product than planktonic cells and which contributes to their stress resistance. To determine how encapsulated yeast supports long‐term, repeated fed‐batch ethanologenic fermentation, and whether different matrices influence that process, fermentation and indicators of matrix durability and cell viability were monitored in high‐dextrose, fed‐batch culture over 7 weeks. At most timepoints, ethanol yield (g/g) in encapsulated cultures exceeded that in planktonic cultures. And frequently, ethanol yield differed among the four matrices tested: sodium alginate crosslinked with Ca(2+) and chitosan, sodium alginate crosslinked with Ca(2+), Protanal alginate crosslinked with Ca(2+) and chitosan, Protanal alginate crosslinked with Ca(2+), with the last of these consistently demonstrating the highest values. Young's modulus and viscosity were higher for matrices crosslinked with chitosan over the first week; thereafter values for both parameters declined and were indistinguishable among treatments. Encapsulated cells exhibited greater heat shock tolerance at 50°C than planktonic cells in either stationary or exponential phase, with similar thermotolerance observed across all four matrix types. Altogether, these data demonstrate the feasibility of re‐using encapsulated yeast to convert dextrose to ethanol over at least 7 weeks. John Wiley & Sons, Inc. 2019-10-23 2020 /pmc/articles/PMC7027564/ /pubmed/31587494 http://dx.doi.org/10.1002/btpr.2925 Text en © 2019 The Authors. Biotechnology Progress published by Wiley Periodicals, Inc. on behalf of American Institute of Chemical Engineers. This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made. |
spellingShingle | RESEARCH ARTICLES Gulli, Jordan Yunker, Peter Rosenzweig, Frank Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long‐term fed‐batch culture |
title | Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long‐term fed‐batch culture |
title_full | Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long‐term fed‐batch culture |
title_fullStr | Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long‐term fed‐batch culture |
title_full_unstemmed | Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long‐term fed‐batch culture |
title_short | Matrices (re)loaded: Durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long‐term fed‐batch culture |
title_sort | matrices (re)loaded: durability, viability, and fermentative capacity of yeast encapsulated in beads of different composition during long‐term fed‐batch culture |
topic | RESEARCH ARTICLES |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7027564/ https://www.ncbi.nlm.nih.gov/pubmed/31587494 http://dx.doi.org/10.1002/btpr.2925 |
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