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...

17-35 ABSTRACT Rumen fermentation kinetics of grass and silage, differing in age and yield (1500 -7900 kg DM ha), were studied in sacco and in vitro, using the gas production test and the Tilley and Terry technique. An increasing yield increased the content of NDF and lignin in grass and decreased protein content, in vitro degradability measured by the Tilley and Terry method, and rate of ferme...

This work investigated the pilot scale production of short chain fatty acids (SCFAs) from sewage sludge through alkaline fermentation and the subsequent membrane filtration. Furthermore, the impact of the fermentation liquid on nutrient bioremoval was examined. The addition of wollastonite in the fermenter to buffer the pH affected the composition of the carbon source produced during fermentati...

Continuous fermentation set-ups are of great interest for studying the physiology of microorganisms. In winemaking conditions, yeasts go through a growth phase and a stationary phase during which more than half of the sugar is fermented. A comprehensive study of wine-yeast physiology must therefore include yeasts in a non-growing phase. This condition is impossible to achieve within a chemostat...

Fermentation of grain in the rumen and the digestion of starch in the small intestine are influenced by both animal and grain characteristics. Two assays were established to determine the importance of grain characteristics on fermentation and enzyme digestion. To simulate microbial fermentation in the rumen finely milled samples of grain were incubated in rumen fluid and the end products of fe...

Saccharomyces cerevisiae HAU-1, a time tested industrial yeast possesses most of the desirable fermentation characteristics like fast growth and fermentation rate, osmotolerance, high ethanol tolerance, ability to ferment molasses, and to ferment at elevated temperatures etc. However, this yeast was found to be sensitive against the killer strains of Saccharomyces cerevisiae. In the present stu...

Lactic acid bacteria (LAB) are utilized widely for the fermentation of foods. In the current post-genomic era, tools have been developed that explore genetic diversity among LAB strains aiming to link these variations to differential phenotypes observed in the strains investigated. However, these genotype-phenotype matching approaches fail to assess the role of conserved genes in the determinat...

The development and study of strains of Penicillium chrysogenum that give high yields of penicillin has been a major project at the University of Wisconsin during the past 12 years. Many thousands of cultures have been screened for their penicillin-producing ability in the Botany Department of the University. The methods used for the production and screening of mutants, the genealogy of the out...

A new route of ethanol formation has recently been shown to exist in Leuconostoc mesenteroides (I). The evidence thus far available indicates that (a) glucose fermentation always yields 1 mole each of lactate, ethanol, and COZ, (b) aldolase and isomerase do not function in glucose fermentation by this organism, (c) the enzymes for the formation of D(-)-lactic acid from n-glyceraldehyde phosphat...

A new route of ethanol formation has recently been shown to exist in Leuconostoc mesenteroides (I). The evidence thus far available indicates that (a) glucose fermentation always yields 1 mole each of lactate, ethanol, and COZ, (b) aldolase and isomerase do not function in glucose fermentation by this organism, (c) the enzymes for the formation of D(-)-lactic acid from n-glyceraldehyde phosphat...