6533b824fe1ef96bd1280a9c
RESEARCH PRODUCT
The effect of osmo-induced stress on product formation by Zymomonas mobilis on sucrose
M. BekersPeteris ZikmanisJanis LaukevicsArmands VigantsAleksandrs RapoportsM. Tomasubject
chemistry.chemical_classificationSucroseZymomonasSucrosebiologyOsmotic shockFructooligosaccharideOligosaccharidesGeneral MedicineSodium ChlorideOligosaccharidebiology.organism_classificationMicrobiologyZymomonas mobilischemistry.chemical_compoundchemistryBiochemistryOsmotic PressureGluconic acidSorbitolFermentationSorbitolFood scienceFood Sciencedescription
The intensification of biosynthesis of fructooligosaccharides in the presence of high salt concentrations was observed during sucrose (10%) fermentation by Zymomonas mobilis 113S. A 0.6 M NaCl concentration led to an increase of oligosaccharide productivity by 3.5-fold. Sorbitol formation was increased in the presence of 0.16 M NaCl and was inhibited at highest salt concentrations. In a medium with high (65%, w/w) sucrose content the salts gave inhibitory effects on fructooligosaccharide production by lyophilised Z. mobilis cells. Influence of salts on gluconic acid and sorbitol formation under these conditions was studied. The ratio of oligosaccharides and gluconic acid productivity (Qolig./Qglucon.) was increased approximately 2 times at 1% KCl. Sorbitol formation was not significantly influenced in the presence of KCl (up to 2%).
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2000-05-03 | International Journal of Food Microbiology |