Effect of crotonaldehyde on the metabolism of Candida utilis during the production of single cell protein from ethanol
Jazyk angličtina Země Spojené státy americké Médium print
Typ dokumentu časopisecké články
PubMed
1033115
DOI
10.1007/bf02876935
Knihovny.cz E-zdroje
- MeSH
- acetaldehyd metabolismus MeSH
- acetáty biosyntéza metabolismus MeSH
- aerobióza MeSH
- akrolein analogy a deriváty farmakologie MeSH
- aldehydy farmakologie MeSH
- alkoholy farmakologie MeSH
- Candida účinky léků metabolismus MeSH
- dusík metabolismus MeSH
- ethanol metabolismus MeSH
- fungální proteiny biosyntéza MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- acetaldehyd MeSH
- acetáty MeSH
- akrolein MeSH
- aldehydy MeSH
- alkoholy MeSH
- dusík MeSH
- ethanol MeSH
- fungální proteiny MeSH
The effect of 20 low-boiling compounds on the yeast Candida utilis 49 was assessed by a screening test on agar medium. The highest toxicity was exhibited by crotonaldehyde, allyl alcohol and acrolein. Oxidation and assimilation experiments in a slightly aerobic environment showed that an increase in the level of crotonaldehyde in the medium in the range of 10--20 mg 1-1 brings about a lowering of intensity of metabolic processes in Candida utilis, suppression of ethanol utilization and aerobic oxidation rate, a drop in biomass yield, prolongation of cultivation time, etc. The inhibitory effect of crotonaldehyde depends strongly on the manner of its dosage into the medium (single or continuous) and other cultivation conditions (intensity of medium aeration, physiological state of the culture, etc). Crotonaldehyde is lost from the medium partially by volatilization and partially due to chemical and biochemical transformation.
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The impact of Ivan Málek's continuous culture concept on bioprocessing
