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KMID : 1007519990080020073
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Food Science and Biotechnology
1999 Volume.8 No. 2 p.73 ~ p.77
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Effect of Osmotic Pressure of Salts on Erythritol Production by Pichia sp.
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Oh, Deok Kun
Kim, Sang Yong/Noh, Bong Soo/Cho, Chang Ho
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Abstract
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To investigate the effect of salts on the erythritol production by Pichia sp., cells were grown on media containing various concentrations of KCl or NaCl. The growth rate of the cells decreased as with increasing KCl or NaCl concentration. The production rate of erythritol, however, was maximal with 40 g/L KCl or NaCl. When the osmotic pressure, which was calculated from KCl and NaCl concentrations, was increased, the specific growth rate decreased and the production rate of erythritol was maximal at the osmotic pressure of 1.6 Os/㎏, regardless of the kinds of salts. The osmolarity of salts is found to be more important than the kinds of salts in the cell growth and erythritol production. For the effective production of erythritol, osmotic pressure was adjusted from a low level of the initial 100 g/L glucose such as 0.63 Os/㎏ during the growth phase to a high level such as 1.63 Os/㎏ during the erythritol production phase by supplementing salt. The production rate and final concentration of erythritol in such a system were about 2.1 and 2.7 times, respectively, higher than those obtained with the initial 100 g/L glucose.
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