Microbes cell fermentation

Hasunuma T, Sanda T, Yamada R, Yoshimura K, Ishii J, Kondo A. (2011a). Metabolic pathway engineering based on metabolomics confers acetic and formic acid tolerance to a recombinant xylose-fermenting strain of Saccharomyces cerevisiae. Microb Cell Fact, 10, 2. 

Karhumaa K, Sanchez RG, Hahn-Hagerdal B, Gorwa-Grauslund ME. (2007). Comparison of the xylose reductase-xylitol dehydrogenase and the xylose isomerase pathways for xylose fermentation by recombinant Saccharomyces cerevisiae. Microb Cell Fact, 6, 5. 

Papagianni M, Mattey M. Morphological development of Aspergillus niger in submerged citric acid fermentation as a function of the spore inoculum level. Application of neural network and cluster analysis for characterization of mycelial morphology. Microb Cell Factories 2006 5 3. 

Metabolic engineering and classical selection of the methylotrophic thermo-tolerant yeast Hansenula polymorpha for improvement of high-temperature xylose alcoholic fermentation. Microb. Cell Fact, 13, 122. 

Bettiga M, Bengtsson O, Hahn-Hagerdal B, Gorwa-Grausiund MF (2009) Arabinose and xylose fermentation by recombinant Saccharomyces cerevisiae expressing a fungal pentose utilization pathway. Microb Cell Fact 8(1) 40... 

Gameau, J.E. and Moineau, S. (2011) Bacteriophages of lactic acid bacteria and their impact on milk fermentations. Microb Cell Fact 10(Sa l 1), S20. 

Rhee, S.J., Lee, J.E., and Lee, C.H. (2011) Importance of lactic acid bacteria in Asian fermented foods. Microb Cell Eact 10, 13. 

The microbes use two general strategies to synthesize ATP respiration and fermentation. A respiring microbe captures the energy released when electrons are transferred from a reduced species in the environment to an oxidized species (Fig. 18.1). The reduced species, the electron donor, sorbs to a complex of redox enzymes, or a series of such complexes, located in the cell membrane. The complex strips from the donor one or more electrons, which cascade through a series of enzymes and coenzymes that make up the electron transport chain to a terminal enzyme complex, also within the cell membrane. 

By the dynamic method, the oxygen concentration was measured as shown in Figure P7.6. The static volume of a fermentation broth, the flow rate of air, and the cell concentration were 11,1.51 min", and 3.0 g-dry cell 1 , respectively. Estimate the oxygen consumption rate of the microbes and the volumetric mass transfer coefficient. 

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