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Table 1 Impact of development of a glucose feed strategy on growth of S. cerevisiae and FCdiene production

From: Glucose limited feed strategy leads to increased production of fusicocca-2,10(14)-diene by Saccharomyces cerevisiae

Fermentations

Name

F1

F2

F3

F4

F5

F6

First fed-batch fermentation

Description

Batch fermentation

Fed-batch fermentation with manual feed

Fed-batch fermentation with controlled feed and variable stirrer speed

Fed-batch fermentation with controlled feed and staircase-shaped stirrer profile

Fed-batch fermentation with controlled feed and linear stirrer profile

Optimized fed-batch fermentation

Reference

This study

Arens et al. (2014)

Initial glucose concentration (g/L)

30

1

0

0

0

0

20

Total amount of glucose (g)

52.42

21.53

44.22

74.82

62.26

45.82

nd

Type of feed

None

Pulses based on DOT

Continuous controlled feed

Continuous controlled feed

Continuous controlled feed

Continuous controlled feed

Once 15 g/L

Time interval of const. feedrate (min)

30

15

15

15

Preset µ

0.8 max

Variable for each interval

Variable for each interval

Variable for each interval

Fermentation time (h)

28

48

48

50

40

48

120

pH

Unregulated

Unregulated

Unregulated

Unregulated

Unregulated

Unregulated

20 mM succinate

Final biomass (g/L)

2.84

5.00

5.50

8.68

8.73

8.34

3.3

Final FCdiene (mg/L)

51.71

256.42

201.73

405.80

249.21

250.46

~ 20

Max. glucose (g/L)

30.75

0.96

3.02

1.99

0.94

0.26

20

Max. ethanol (g/L)

9.67

1.64

6.38

7.15

6.25

3.00

nd

YX/S (gCDW/gGlc)a

0.09

0.36

0.22

0.23

0.25

0.32

nd

qGlc,max (gGlc/(gCDW h))

2.50

0.65

0.57

0.50

0.32

0.31

nd

µmax (1/h)

0.30

0.22

0.27

0.27

0.20

0.15

nd

YP/S (mgFCdiene/gGlc)a

1.78

18.82

8.44

10.74

7.34

9.77

nd

YP/X (mgFCdiene/gCDW)a

18.95

52.79

37.56

45.94

29.13

30.77

nd

rFCdiene,X (mgFCdiene/(gCDW h))b

1.27

4.02

1.25

1.43

2.79

1.26

nd

STY (mgFCdiene/(L h))

1.85

5.34

4.20

9.92

6.23

5.22

nd

  1. nd not determined
  2. Italic values indicates the main changes in the fermentations
  3. aYields and STY were determined at the end of the fermentations
  4. bProduct formation rates were determined during exponential growth phase