Cofermentation of glucose and xylose to ethanol by a respiratory deficient mutant of Saccharomyces cerevisiae cocultivated with a xylose fermenting yeast. Laplace,JM,Delgenes,JP,Moletta,R,Navarro,JM. Journal of
This paper reviews the approaches and conditions sought to improve glucose and xylose conversion from lignocellulosic hydrolysates to ethanol, with specific emphasis on microbial systems used to maximize biomass resource efficiency, ethanol yield, and productivity.Nosaibeh...
Minimum nutrient requirements and optimum growth conditions have been established. An optimum yeast extract-glucose ratio for ethanol yield has also been determined. Initial medium pH, optimally 7.5–8.0, significantly affected the amount of ethanol formed. Maximum specific growth rate was found to be...
This article reviews current co-culture systems for fermenting mixtures of glucose and xylose to ethanol. Thirty-five co-culture systems that ferment either synthetic glucose and xylose mixture or various biomass hydrolysates are examined. Strain combinations, fermentation modes and conditions, and ferment...
alcoholic fermentation. It was Louis Pasteur, however, who demonstrated that yeast is responsible for the transformation of glucose to ethanol in fermented beverages. He also discovered microorganisms that cause milk to sour, which was later found to be the action of bacteria in lactic acid ...
should the environmental conditions change to provide an appropriate inorganic final electron acceptor for respiration, organisms containing all the genes required to do so will switch to cellular respiration for glucose metabolism because respiration allows for much greater ATP production per glucose molecul...
ethanologenic mutant TM242 [8], with an enhanced capacity to degrade starch through the addition of an α amylase gene fromG. stearothermophilus[20]. Although, in the current study, the bread was prehydrolysed to glucose (to simplify the analysis of substrate concentration during the process),...
Bioethanol is mainly produced by the fermentation of sugars, where the most common agricultural substrates used are sucrose from sugar cane and glucose from corn starch, which compete with food production. Increasing production from these sources can lead to direct and indirect land use change, ...
Butyrate is the preferred energy source for the cells making up the colon wall47,54,55; proprionate provides a precursor for hepatic synthesis of glucose and protein56; and acetate is used to synthesize cholesterol and other long chain fatty acids, and provides energy to the heart, kidneys, ...
Some yeasts enzymatically decarboxylate pyruvate, releasing CO2, and acetaldehyde is subsequently reduced by NADH to form ethanol. The fermentation process generates only a net of 2 moles of ATP per mole of glucose. Other compounds that may be produced fermentatively are alcohols such as butanol,...