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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By-products in the fermentation of sucrose by different Zymomonas-strains. / Viikari, Liisa; Gisler, Raija.
In: Applied Microbiology and Biotechnology, Vol. 23, No. 3-4, 1986, p. 240 - 244.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - By-products in the fermentation of sucrose by different Zymomonas-strains
AU - Viikari, Liisa
AU - Gisler, Raija
PY - 1986
Y1 - 1986
N2 - 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.
AB - 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.
U2 - 10.1007/BF00261922
DO - 10.1007/BF00261922
M3 - Article
VL - 23
SP - 240
EP - 244
JO - Applied Microbiology and Biotechnology
JF - Applied Microbiology and Biotechnology
SN - 0175-7598
IS - 3-4
ER -