Rate and yield limiting factors in continuous fermentation of sucrose by Zymomonas mobilis

Liisa Viikari, Matti Linko

Research output: Contribution to journalArticleScientificpeer-review

20 Citations (Scopus)

Abstract

The initial transfer of fructosyl units in the utilization of sucrose led to the formation of fructose, oligomers or levan and was apparently controlled by the concentrations of sugars in the medium. In continuous fermentation, the rather low levels of monomeric sugars in the broth prevented the formation of sorbitol and oligomers, whereas the production of levan was increased compared to that in batch fermentation. The fructooligomers contained approximately one mole of glucose per two, three or four moles of fructose. The overall ethanol production rate was limited by the uptake rates of glucose and especially of fructose, which was decreased due to transfructosylation reactions.

Original languageEnglish
Pages (from-to)139 - 144
Number of pages6
JournalBiotechnology Letters
Volume8
Issue number2
DOIs
Publication statusPublished - 1986
MoE publication typeNot Eligible

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Zymomonas
Fructose
Sugar (sucrose)
Fermentation
Sucrose
Oligomers
Sugars
Glucose
Sorbitol
Ethanol
levan

Cite this

Viikari, Liisa ; Linko, Matti. / Rate and yield limiting factors in continuous fermentation of sucrose by Zymomonas mobilis. In: Biotechnology Letters. 1986 ; Vol. 8, No. 2. pp. 139 - 144.
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Rate and yield limiting factors in continuous fermentation of sucrose by Zymomonas mobilis. / Viikari, Liisa; Linko, Matti.

In: Biotechnology Letters, Vol. 8, No. 2, 1986, p. 139 - 144.

Research output: Contribution to journalArticleScientificpeer-review

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T1 - Rate and yield limiting factors in continuous fermentation of sucrose by Zymomonas mobilis

AU - Viikari, Liisa

AU - Linko, Matti

PY - 1986

Y1 - 1986

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AB - The initial transfer of fructosyl units in the utilization of sucrose led to the formation of fructose, oligomers or levan and was apparently controlled by the concentrations of sugars in the medium. In continuous fermentation, the rather low levels of monomeric sugars in the broth prevented the formation of sorbitol and oligomers, whereas the production of levan was increased compared to that in batch fermentation. The fructooligomers contained approximately one mole of glucose per two, three or four moles of fructose. The overall ethanol production rate was limited by the uptake rates of glucose and especially of fructose, which was decreased due to transfructosylation reactions.

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EP - 144

JO - Biotechnology Letters

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SN - 0141-5492

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