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Medientyp: E-Artikel Titel: Evaluation of the liquid, solid and total fractions of beer, cider and wine lees as economic nutrient for xylitol production Beteiligte: Pérez‐Bibbins, Belinda; Torrado‐Agrasar, Ana; Pérez‐Rodríguez, Noelia; Aguilar‐Uscanga, María Guadalupe; Domínguez, José Manuel Erschienen: Wiley, 2015 Erschienen in: Journal of Chemical Technology & Biotechnology Sprache: Englisch DOI: 10.1002/jctb.4405 ISSN: 0268-2575; 1097-4660 Schlagwörter: Inorganic Chemistry ; Organic Chemistry ; Pollution ; Waste Management and Disposal ; Fuel Technology ; Renewable Energy, Sustainability and the Environment ; General Chemical Engineering ; Biotechnology Entstehung: Anmerkungen: Beschreibung: <jats:title>Abstract</jats:title><jats:sec><jats:title>BACKGROUND</jats:title><jats:p>The final prices of fermentative culture broths must be reduced in order to extend biotechnological processes to an industrial scale. In this way, residual lees from the beer, cider and wine industries were evaluated as a source of nitrogen and micronutrients for xylitol production by <jats:italic>Debaryomyces hansenii</jats:italic>.</jats:p></jats:sec><jats:sec><jats:title>RESULTS</jats:title><jats:p>The liquid fraction of wine or beer lees was employed as suitable culture media for xylitol production (<jats:italic><jats:styled-content style="fixed-case">Q<jats:sub>P</jats:sub></jats:styled-content></jats:italic> = 0.30–0.24 g L<jats:sup>−1</jats:sup> h<jats:sup>−1</jats:sup>, respectively). Complete beer lees diluted to 25% produced 27.2 g L<jats:sup>−1</jats:sup> after 168 h (<jats:italic><jats:styled-content style="fixed-case">Q<jats:sub>P</jats:sub></jats:styled-content></jats:italic> = 0.16 g L<jats:sup>−1</jats:sup> h<jats:sup>−1</jats:sup>). Autolysis of beer lees produced 15.6 g L<jats:sup>−1</jats:sup> of xylitol using whole lees (<jats:italic><jats:styled-content style="fixed-case">Q<jats:sub>P</jats:sub></jats:styled-content></jats:italic> = 0.11 g L<jats:sup>−1</jats:sup> h<jats:sup>−1</jats:sup>), or 34.8 g L<jats:sup>−1</jats:sup> using the solid fraction (<jats:italic><jats:styled-content style="fixed-case">Q<jats:sub>P</jats:sub></jats:styled-content></jats:italic> = 0.36 g L<jats:sup>−1</jats:sup> h<jats:sup>−1</jats:sup>). The specific xylitol productivity (0.12 g g<jats:sup>−1</jats:sup> h<jats:sup>−1</jats:sup>) achieved with the solid fraction was even higher than that obtained with the synthetic control (<jats:italic><jats:styled-content style="fixed-case">q<jats:sub>P</jats:sub></jats:styled-content></jats:italic> = 0.074 g g<jats:sup>−1</jats:sup> h<jats:sup>−1</jats:sup>).</jats:p></jats:sec><jats:sec><jats:title>CONCLUSIONS</jats:title><jats:p>Residual lees can be used as economical nutrients. In some cases, autolysis treatments are necessary to increase the amount of available nitrogen thus improving the fermentative parameters. © 2014 Society of Chemical Industry</jats:p></jats:sec>