Abstract
Eight Zymomonas strains were compared with respect to their sucrose hydrolysing activity and subsequent ethanol, levan and sorbitol formation. The ethanol yields obtained were within narrow limits, 0.40–0.43 g·g-1 of sucrose. The distribution of by-products differed significantly between the strains tested. A low sucrose hydrolysis rate seemed to be associated with the formation of levan and a high sucrose hydrolysis rate with the formation of sorbitol through accumulation of monomeric sugars. Fructo-oligomers consisting of two fructose and one glucose unit represented the greatest loss of sucrose in the fermentation conditions used.
| Original language | English |
|---|---|
| Pages (from-to) | 240 - 244 |
| Number of pages | 5 |
| Journal | Applied Microbiology and Biotechnology |
| Volume | 23 |
| Issue number | 3-4 |
| DOIs | |
| Publication status | Published - 1986 |
| MoE publication type | Not Eligible |
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Viikari, L., & Gisler, R. (1986). By-products in the fermentation of sucrose by different Zymomonas-strains. Applied Microbiology and Biotechnology, 23(3-4), 240 - 244. https://doi.org/10.1007/BF00261922