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Table 3 Fermentation performance parameters in all the pH-controlled experiments carried out in this work

From: Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli

Engineered strain Fermentation medium pH Temperature (°C) Maximum ethanol concentration (g/l) Fermentation time (h) Fermentation yield (% of theoretical maximum yield) Initial lactose (g/l) Volumetric productivity (g/l/h)
W-pL13 LB 7.0 30 °C 28.9 25 70 76.5 1.1
W-pL13 WP 7.0 30 °C 13.7 94 60 42.3 0.15
W-pL13 WP 6.6 30 °C 17.6 73 65 50.1 0.23
W-pL13 WP 7.0 37 °C 13.0 46.5 54 44.3 0.27
W-pL13 WPa 7.0 37 °C 12.8 50 45 52.4 0.26
W-pL13 CWP 6.6 37 °C 35.2 71.5 56 116.6 0.46
W-pL13 CWP 6.6 37 °C 33.3 71 45 137.4 0.42
W-pL13 CWP 6.6 37 °C 40.5 116 64 117.4 0.33
ML308-pL13 WP 7.0 30 °C 11.7 68.5 51 42.7 0.13
ML308-pL13 CWP 6.6 37 °C 33.3 42.5 39 158.3 0.72
ML308-pL13 CWP 6.6 37 °C 35.9 74 62 106.3 0.44
W-pLOI297 CWPb 6.6 37 °C 37.8 71 63 110.7 0.52
  1. ain a 2.4-liter volume without filter-sterilization of the medium
  2. b 0.8 μm filter-sterilization of the medium