THE FERMENTATION OF ARABINOSE AND XYLOSE BY CERTAIN AEROBIC BACTERIA
نویسندگان
چکیده
منابع مشابه
Aerobic Fermentation of D-Xylose to Ethanol by Clavispora sp.
Eleven strains of an undescribed species of Clavispora fermented D-xylose directly to ethanol under aerobic conditions. Strain UWO(PS)83-877-1 was grown in a medium containing 2% D-xylose and 0.5% yeast extract, and the following results were obtained: ethanol yield coefficient (ethanol/D-xylose), 0.29 g g (57.4% of theoretical); cell yield coefficient (dry biomass/D-xylose), 0.25 g g; maximum ...
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BACKGROUND Sustainable and economically viable manufacturing of bioethanol from lignocellulose raw material is dependent on the availability of a robust ethanol producing microorganism, able to ferment all sugars present in the feedstock, including the pentose sugars L-arabinose and D-xylose. Saccharomyces cerevisiae is a robust ethanol producer, but needs to be engineered to achieve pentose su...
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Cofermentation of glucose, xylose, and arabinose is critical for complete bioconversion of lignocellulosic biomass, such as agricultural residues and herbaceous energy crops, to ethanol. We have previously developed a plasmid-bearing strain of Zymomonas mobilis (206C[pZB301]) capable of cofermenting glucose, xylose, and arabinose to ethanol. To enhance its genetic stability, several genomic DNA...
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The pentoses, xylose and arabinose, have been termed nonfermentable sugars. In a general sense this is true, as the majority of microorganisms, yeasts and bacteria, cannot utilize the pentoses; however, there are certain forms which possess the ability to break down these sugars. Apparently these pentosefermenting bacteria are widely distributed and no doubt play an important role in the econom...
متن کاملFermentation Products of Certain Mannitol- Forming Bacteria.*
The formation of mannitol in fermenting mixtures of plant, origin is now known to be due to a group of bacteria which act upon fructose and reduce this sugar to its corresponding alcohol. Mannitol-forming bacteria have been found in wine, sauerkraut, silage, canned goods, yeast, and cereal infusions. In some of t,hcse products such as sauerkraut and silage, their presence is not, objectionable,...
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ژورنال
عنوان ژورنال: Journal of Bacteriology
سال: 1923
ISSN: 0021-9193,1098-5530
DOI: 10.1128/jb.8.3.277-286.1923