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

Liisa Viikari, Raija Gisler

Research output: Contribution to journalArticleScientificpeer-review

54 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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