6533b860fe1ef96bd12c2eb0
RESEARCH PRODUCT
Sugar beet diffusion juice and syrup as media for ethanol and levan production byZymomonas mobilis
Armands VigantsAleksej DanilevichRita ScherbakaEllena KaminskaR. LindeD. UpiteMartin Bekerssubject
Sucrosebiologyfungifood and beveragesFructosebiology.organism_classificationApplied Microbiology and BiotechnologyZymomonas mobilischemistry.chemical_compoundchemistryYeast extractSugar beetEthanol fuelFermentationFood scienceSugarFood ScienceBiotechnologydescription
Abstract Sugar beet is an important crop cultivated widely in Europe. Roots contain up to 6–9 t/ha of fermentable sugar. Our laboratory is targeting to investigate the production possibilities of ethanol and levan by Zymomonas mobilis bacteria, using sugar beet juice or their syrup as raw material. The Z.mobilis strain 113 “S”;, selected in our institute, produces simultaneously with ethanol up to 40–70 g/1 fructose polymer levan in sucrose medium. It was established that Z.mobilis can convert sucrose into ethanol and levan in batch fermentation using natural sugar beet diffusion juice, without additives of mineral salts and growth factors. Syrup obtained in sugar industrial production by conventional technology from diffusion juice after evaporation with 65% sucrose can be used also as raw material for medium preparation. Additives of N, P, K, Mg, as well as yeast extract, were shown to stimulate the culture growth and product synthesis on such media. Reuse of liquid fermentation products after separatio...
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1999-01-01 | Food Biotechnology |