Department of Microbiology, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden.
Appl Microbiol Biotechnol. 2010 Jul;87(4):1487-97. doi: 10.1007/s00253-010-2619-y. Epub 2010 May 2.
The influence of pH, temperature and carbon source (glucose and maltose) on growth rate and ethanol yield of Dekkera bruxellensis was investigated using a full-factorial design. Growth rate and ethanol yield were lower on maltose than on glucose. In controlled oxygen-limited batch cultivations, the ethanol yield of the different combinations varied from 0.42 to 0.45 g (g glucose)(-1) and growth rates varied from 0.037 to 0.050 h(-1). The effect of temperature on growth rate and ethanol yield was negligible. It was not possible to model neither growth rate nor ethanol yield from the full-factorial design, as only marginal differences were observed in the conditions tested. When comparing three D. bruxellensis strains and two industrial isolates of Saccharomyces cerevisiae, S. cerevisiae grew five times faster, but the ethanol yields were 0-13% lower. The glycerol yields of S. cerevisiae strains were up to six-fold higher compared to D. bruxellensis, and the biomass yields reached only 72-84% of D. bruxellensis. Our results demonstrate that D. bruxellensis is robust to large changes in pH and temperature and may have a more energy-efficient metabolism under oxygen limitation than S. cerevisiae.
采用完全析因设计研究了 pH 值、温度和碳源（葡萄糖和麦芽糖）对德克酵母生长速率和乙醇得率的影响。在麦芽糖上的生长速率和乙醇得率低于葡萄糖。在控制氧限制分批培养中，不同组合的乙醇得率在 0.42 到 0.45 g（g 葡萄糖）（-1）之间变化，生长速率在 0.037 到 0.050 h（-1）之间变化。温度对生长速率和乙醇得率的影响可以忽略不计。从全因子设计中无法对生长速率或乙醇得率进行建模，因为在测试的条件下仅观察到微小的差异。在比较三种德克酵母菌株和两种工业分离的酿酒酵母时，酿酒酵母的生长速度快五倍，但乙醇得率低 0-13%。酿酒酵母菌株的甘油得率比德克酵母高六倍，生物量得率仅达到德克酵母的 72-84%。我们的结果表明，德克酵母对 pH 值和温度的大幅变化具有很强的耐受性，并且在氧限制下可能比酿酒酵母具有更节能的代谢。
