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

Liisa Viikari; Raija Gisler

doi:10.1007/BF00261922

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

Liisa Viikari^*
, Raija Gisler

^*Corresponding author for this work

VTT Technical Research Centre of Finland

VTT (former employee or external)

Research output: Contribution to journal › Article › Scientific › peer-review

59 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 language	English
Pages (from-to)	240-244
Journal	Applied Microbiology and Biotechnology
Volume	23
Issue number	3-4
DOIs	https://doi.org/10.1007/BF00261922
Publication status	Published - 1986
MoE publication type	A1 Journal article-refereed

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title = "By-products in the fermentation of sucrose by different Zymomonas-strains",

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.",

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AU - Viikari, Liisa

AU - Gisler, Raija

PY - 1986

Y1 - 1986

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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

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VL - 23

SP - 240

EP - 244

JO - Applied Microbiology and Biotechnology

JF - Applied Microbiology and Biotechnology

IS - 3-4

ER -

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

Abstract

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