By-products in the fermentation of sucrose by different Zymomonas-strains

Liisa Viikari, Raija Gisler

Research output: Contribution to journalArticleScientificpeer-review

52 Citations (Scopus)

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 languageEnglish
Pages (from-to)240 - 244
Number of pages5
JournalApplied Microbiology and Biotechnology
Volume23
Issue number3-4
DOIs
Publication statusPublished - 1986
MoE publication typeNot Eligible

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Zymomonas
Fermentation
Sucrose
Sorbitol
Hydrolysis
Ethanol
Fructose
Glucose

Cite this

Viikari, Liisa ; Gisler, Raija. / By-products in the fermentation of sucrose by different Zymomonas-strains. In: Applied Microbiology and Biotechnology. 1986 ; Vol. 23, No. 3-4. pp. 240 - 244.
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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 journalArticleScientificpeer-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

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SP - 240

EP - 244

JO - Applied Microbiology and Biotechnology

JF - Applied Microbiology and Biotechnology

SN - 0175-7598

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