Enhanced organically bound chromium yeast production

Ali Demirci, Anthony L. Pometto

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

This paper describes continuous and fed-batch fermentation protocols for enhanced production of organically bound chromium yeast. During continuous fermentation, several inorganic chromium compounds were evaluated. Sodium chromate demonstrated the best chromium incorporation into yeast biomass without any precipitation in the fermentation medium. During fed-batch fermentation, several sodium chromate concentrations were evaluated at 1.1, 3.5, 5.9, 7.1, 8.3, and 10.8 g/L with continuous or single-dose addition. For single-dose addition of sodium chromate, some precipitation was observed for all concentrations, which reduced the available chromium in the fermentation medium. Adapted strain C11-1, obtained during continuous fermentation, produced higher biomass than the wild type but significantly lowered chromium incorporation. Pilot-scale fermentation demonstrated similar total chromium incorporation (2966 ppm) with lower biomass production compared to benchtop fermentation performed at the same sodium chromate addition.

Original languageEnglish (US)
Pages (from-to)531-536
Number of pages6
JournalJournal of agricultural and food chemistry
Volume48
Issue number2
DOIs
StatePublished - Feb 1 2000

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Chromium
chromium
Yeast
Fermentation
Yeasts
yeasts
fermentation
sodium
continuous fermentation
batch fermentation
Biomass
Chromium Compounds
biomass
dosage
biomass production
chromates
sodium chromate(VI)

All Science Journal Classification (ASJC) codes

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

Cite this

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abstract = "This paper describes continuous and fed-batch fermentation protocols for enhanced production of organically bound chromium yeast. During continuous fermentation, several inorganic chromium compounds were evaluated. Sodium chromate demonstrated the best chromium incorporation into yeast biomass without any precipitation in the fermentation medium. During fed-batch fermentation, several sodium chromate concentrations were evaluated at 1.1, 3.5, 5.9, 7.1, 8.3, and 10.8 g/L with continuous or single-dose addition. For single-dose addition of sodium chromate, some precipitation was observed for all concentrations, which reduced the available chromium in the fermentation medium. Adapted strain C11-1, obtained during continuous fermentation, produced higher biomass than the wild type but significantly lowered chromium incorporation. Pilot-scale fermentation demonstrated similar total chromium incorporation (2966 ppm) with lower biomass production compared to benchtop fermentation performed at the same sodium chromate addition.",
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Enhanced organically bound chromium yeast production. / Demirci, Ali; Pometto, Anthony L.

In: Journal of agricultural and food chemistry, Vol. 48, No. 2, 01.02.2000, p. 531-536.

Research output: Contribution to journalArticle

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