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Industrial biotechnology

Pervaporation of ethanol from lignocellulosic fermentation broth

Authors: 
S.S. Gaykawad, Y. Zha, P.J. Punt, J.W. van Groenestijn, L.A.M. van der Wielen, A.J.J. Straathof
DOI: 
10.1016/j.biortech.2012.11.104

Inhibitory compounds in lignocellulosic biomass hydrolysates during hydrolysate fermentation processes

Authors: 
Y. Zha, B. Muilwijk, L. Coulier, P.J. Punt
DOI: 
10.4172/2155-9821.1000112

Preparation and Evaluation of Lignocellulosic Biomass Hydrolysates for Growth by Ethanologenic Yeasts

Authors: 
Y. Zha, R. Slomp, J. van Groenestijn, P.J. Punt
DOI: 
DOI: 10.1007/978-1-61779-483-4_16

Comprehensive analysis of the metabolome of Pseudomonas putida S12 grown on different carbon sources

Authors: 
Van der Werf MJ, Overkamp KM, Muilwijk B, Koek MM, van der Werff-van der Vat BJ, Jellema RH, Coulier L, Hankemeier T

Industrial biotechnology

Short description: 
As the central item of the Industrial Biotechnology program, we have chosen to use the metabolomics infrastructure present at TU Delft, TNO, NMC and DSM to study the influence of the extracellular metabolome on the intracellular metabolome and vice versa. As the yeast Saccharomyces is the most widely used microorganism in industrial biotechnology this has been chosen in both projects.

The central topic of the Industrial biotech program, consisting of two PhD projects, is the influence of the extracellular metabolome on the intracellular metabolome and vice versa. At the start of NMC, with its main focus on human applications, two organisations in the Netherlands (TU Delft and TNO) already had a sound track record with respect to metabolomics research in Industrial Biotechnology applications.

Theme leader

Substrate-dependent biosynthesis of taste and flavour compounds by saccharomyces cerevisiae during industrial fermentation

Baker’s yeast Saccharomyces cerevisiae is widely used in industrial biotechnology for the production of biofuels, chemicals, and ingredients for the food and feed industry. The production of yeast extracts from baker’s yeast herewith presents an important example. Those yeast extracts are widely being used to generate a ‘meaty’ taste and to strengthen taste in general. This plays an important role in reducing salt content in various foods, i.e.

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