Ethanol reassimilation and ethanol tolerance in Pichia stipitis CBS 6054 as studied by 13C nuclear magnetic resonance spectroscopy
Article Abstract:
The reassimilation of ethanol in Pichia stipitis was studied at different culture conditions and oxygen levels. Reassimilation started even before the substrate was consumed and the rate of ethanol oxidation increased with oxygenation. Acetate was the main product of oxidation. Nuclear magnetic resonance spectroscopy was used for monitoring the in vivo and in vitro assimilation. The ATP/ADP ratio decreased and the AMP concentration increased in assimilating cells. Malate dehydrogenase activity also increased. The ethanol tolerance of P. stipitis is lower than that of Saccharomyces cerevisiae.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1992
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Expression of the Escherichia coli pntA and pntB genes, encoding nicotinamide nucleotide transhydrogenase, in Saccharomyces cerevisiae and its effect on product formation during anaerobic glucose fermentation
Article Abstract:
Saccharomyces cerevisiae has been discovered to produce ethanol. During the process of extracting ethanol from microbial elements, glycerol was discovered to be an important by-product of the ethanol extraction process. This special property of S. cerevisiae was found when reactions in the cytoplasm revealed the expression of transhydrogenase which, in turn, influenced the formation rates of glycerol and acetate and the consumption rate of 2-oxoglutarate.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1999
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Existence of cyanide-insensitive respiration in the yeast Pichia stipitis and its possible influence on product formation during xylose utilization
Article Abstract:
A study of the Pichia stipitis indicates cyanide-insensitive and salicyl hydroxamic acid-sensitive respiration in the yeast, in contrast to Candida utilis, Saccharomyces cerevisiae and Pachysolen tannophilus. During the xylose fermentation with Pichia stipitus in the presence of either cyanide or salicyl hydroxamic acid, xylitol, ribitol and arabitol are formed.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1995
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