Lipid-Enhanced Ethanol Production by Kluyveromyces fragilis

Abstract

The fermentation ability of a strain of K. fragilis, already selected for rapid lactose-fermenting capability, was improved dramatically by the addition of unsaturated fatty acids and ergosterol to the medium. The fermentation time of a 20% whey-lactose medium was decreased from > 90 h to < 60 h. The lipids were taken up by the organism, and the effects on specific growth rate and biomass production were determined.