EFFECT OF TEMPERATURE, VARIETY OF JUICE, AND METHOD OF INCREASING SUGAR CONTENT ON MAXIMUM ALCOHOL PRODUCTION BY SACCHAROMYCES ELLIPSOIDEUS

1936 ◽  
Vol 1 (5) ◽  
pp. 405-411 ◽  
Author(s):  
LEONORA HOHL ◽  
W. V. CRUESS
Keyword(s):  
Sugar Content ◽  
Effect Of Temperature ◽  
Alcohol Production

scholarly journals Effect of temperature and surfactant on biomass growth and higher-alcohol production during syngas fermentation by Clostridium carboxidivorans P7

2020 ◽  
Vol 7 (1) ◽  
Author(s):  
Shaohuang Shen ◽  
Guan Wang ◽  
Ming Zhang ◽  
Yin Tang ◽  
Yang Gu ◽  
...  
Keyword(s):  
Tween 80 ◽  
Biofuel Production ◽  
Effect Of Temperature ◽  
Biomass Growth ◽  
Syngas Fermentation ◽  
Higher Alcohol ◽  
Alcohol Production ◽  
Expression Of Genes ◽  
Genes Encoding ◽  
Clostridium Carboxidivorans

Abstract Hexanol–butanol–ethanol fermentation from syngas by Clostridium carboxidivorans P7 is a promising route for biofuel production. However, bacterial agglomeration in the culture of 37 °C severely hampers the accumulation of biomass and products. To investigate the effect of culture temperature on biomass growth and higher-alcohol production, C. carboxidivorans P7 was cultivated at both constant and two-step temperatures in the range from 25 to 37 °C. Meanwhile, Tween-80 and saponin were screened out from eight surfactants to alleviate agglomeration at 37 °C. The results showed that enhanced higher-alcohol production was contributed mainly by the application of two-step temperature culture rather than the addition of anti-agglomeration surfactants. Furthermore, comparative transcriptome revealed that although 37 °C promoted high expression of genes involved in the Wood–Ljungdahl pathway, genes encoding enzymes catalyzing acyl-condensation reactions associated with higher-alcohol production were highly expressed at 25 °C. This study gained greater insight into temperature-effect mechanism on syngas fermentation by C. carboxidivorans P7.

scholarly journals Performance of Saccharomyces cerevisiae Strains to Ferment Sugarcane Juice

2019 ◽  
Vol 31 (12) ◽  
pp. 2885-2890
Author(s):  
Pallavi S. Patil ◽  
Umesh B. Deshannavar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Content ◽  
Soluble Solids ◽  
Alcohol Production ◽  
Total Sugar Content ◽  
Overall Acceptability ◽  
Titrable Acidity ◽  
Volatile Acidity ◽  
Physico Chemical ◽  
Total Alcohol

In the present study, four Saccharomyces cerevisiae strains S. cerevisiae (NCIM 3200), S. cerevisiae (NCIM 3045), S. cerevisiae (baker′s yeast) and S. cerevisiae (EC1118) have been used and compared for their capability to ferment sugars from the juice of sugarcane (of variety CO 86032) for production of sugarcane wine. The growth pattern of each strain was studied followed by the fermentation at optimized conditions such as pH and temperature. The strains′ potential to produce sugarcane wine has been compared in terms of their sugar consumption, alcohol production, titrable acidity and volatile acidity production with respect to permissible amounts given by Indian Regulations. Saccharomyces cerevisiae (EC1118) performed better in fermentation among other compared Saccharomyces strains at the optimum temperature of 28 ºC, optimum pH 5, total soluble solids of 18 ºBrix and total sugar content of 185 g/L. Analysis of sugarcane wine fermented by Saccharomyces cerevisiae (EC1118) has pH, 3.57, total alcohol content, 13.55 ± 1.77 %, titrable acidity, 8.30 ± 0.01 g/L and volatile acidity, 0.84 ± 0.00 g/L. The overall acceptability from sensory analysis supports the above physico-chemical analysis results of sugarcane wine.

scholarly journals Lactic acid production from cane molasses

2017 ◽  
Vol 2 (1) ◽  
pp. 13-16 ◽  
Author(s):  
Aladár Vidra ◽  
András József Tóth ◽  
Áron Németh
Keyword(s):  
Heavy Metals ◽  
Lactic Acid ◽  
Acid Production ◽  
Animal Feed ◽  
Sugar Content ◽  
Lactic Acid Production ◽  
Raw Material ◽  
Lactobacillus Species ◽  
Alcohol Production ◽  
Study Results

Abstract Molasses, a by-product of the sugar manufacturing process, generally comprises approximately 50% (w/w) of total sugars, but it is currently used primarily [1] as an animal feed and as a raw material in alcohol production. Currently, the sugar production is more than 160 million tones worldwide. Its byproduct molasses contain heavy metals which have growthinhibitory effect. The main sugar content in molasses is sucrose which often need to be hydrolyzed to glucose and fructose especially for utilization by Lactobacillus species. Lactobacillus species can convert sugar content to lactic acid with great efficiency, which is a valuable chemical. Lactic acid production from sugar molasses using batch fermentations with Lactobacillus casei and Lactobacillus sp. MKT878 were investigated in this study. Results showed, that both examined Lactobacillus species could grow on molasses despite the heavy metals inhibitory effects. The conversion of sugar content to lactic acid was successful with yield between 55-80 g/g.

scholarly journals PENGARUH SUHU DAN JENIS ASAM PADA HIDROLISIS PATI UBI TALAS (Colocasia esculenta L. Schott) TERHADAP KARAKTERISTIK GLUKOSA

2018 ◽  
Vol 6 (4) ◽  
pp. 307
Author(s):  
Ni Kadek Ariani Dewi ◽  
Amna Hartiati ◽  
Bambang Admadi Harsojuwono
Keyword(s):  
Block Design ◽  
Sugar Content ◽  
Total Dissolved Solids ◽  
Temperature Treatment ◽  
Reducing Sugar ◽  
Total Sugar ◽  
Effect Of Temperature ◽  
Dissolved Solids ◽  
Randomized Block Design ◽  
Acid Type

The purpose of this reseach was 1) to determine the effect of temperature and acid type on hydrolysis of taro yam starch on the characteristics of glucose, 2) to determine the exact temperature and type of acid in taro starch hydrolysis which produced the best glucose characteristics. This reseach uses Randomized Block Design of factorial pattern.. The first factor is the hydrolysis temperature of taro yam starch at temperatures of 80°C, 90°C and 100°C. The second factor is the acids type of HNO3, H2SO4 and HCl, each with 7% acid concentration. Each treatment is grouped into 2 based on the implementation time. The variables observed were reduction in sugar content, total sugar, dekstrose equivalent (DE), total dissolved solids and clarity. The results showed that the temperature treatment and acid type had a very significant effect (P<0,01) on reducing sugar content, total sugar and hydrolyzed dectrose equivalent (DE) values. Temperature treatment has a significant effect on total dissolved solids and does not significantly affect clarity. The treatment of acid types has significant effect on total dissolved solids and clarity. Temperature treatment and type of acid interact with reducing sugar content, total sugar, and DE values, do not interact with total dissolved solids and clarity. The highest yield was obtained by reducing sugar content of 3,06%, total sugar 5,64% and DE value of 54,24% in HCl at 100°C. The total dissolved solids in H2SO4 and HCl at 100°C were 5,15°Brix and the clarity of HCl at 100°C was 0,02. The best glucose characteristics at HCl was 90°C which was not significantly different from HCl at 100°C. Keywords: sugar, hydrolysis, taro yam, starch, acid, glucose

scholarly journals Analytic studies in plant respiration. IV.—The relation of the respiration of potatoes to the concentration of sugars and to the accumulation of a depressant at low temperatures. Part I.—The effect of temperature-history on the respiration/sugar relation

1933 ◽  
Vol 112 (777) ◽  
pp. 316-335 ◽  
Keyword(s):  
Low Temperatures ◽  
Sugar Content ◽  
Sugar Concentration ◽  
Temperature History ◽  
Effect Of Temperature ◽  
Suitable Material ◽  
Exposure To Cold ◽  
Full Study ◽  
Plant Respiration ◽  
At Will

The relation of the rate of respiration to the concentration of sugars in the cell is a problem of great theoretical importance. There are some indications in the literature of the effect of high external concentrations of sugar in increasing the respiration, but no full study of the relation of respiration to the internal sugar concentration has yet been published. For the analysis of the effect of changing internal sugar concentration the potato is a most suitable material, since its excess of hydrolysable starch allows one to alter the sugar content by exposure to cold and so produce a range of sugar between 0.2 per cent. and 7.0 per cent. at will. Moreover it respiration (Muller-Thurgau, 1882 ; Hopkins, 1924 ; Bennett and Bartholomew, 1924).

Sugar Content in Spears Versus Asparagus Yielding

2007 ◽  
Vol 67 (1) ◽  
pp. 127-136 ◽  
Author(s):  
Włodzimierz Krzesiński ◽  
Jerzy Stachowiak ◽  
Monika Gąsecka ◽  
Mikołaj Knaflewski
Keyword(s):  
Sugar Content ◽  
Soluble Sugar ◽  
Hplc Method ◽  
Asparagus Officinalis ◽  
Effect Of Temperature ◽  
Glucose Content ◽  
Soluble Sugar Content ◽  
Green Asparagus ◽  
Calculated Amount

Sugar Content in Spears Versus Asparagus YieldingThis research was focused on determination of the correlation between soluble sugar content in green asparagus (Asparagus officinalisL.) spears and yield. In 2000-2002, green spears of the cultivar 'Thielim' were cut every day from the end of April to the middle of June. Sucrose, glucose, and fructose content was determined every 10-14 days by means of an HPLC method. The content of fructose was not correlated but the ratio of fructose to glucose content was positively correlated with the yield (r=0.92). When the ratio of fructose to glucose content in spears increased by 0.13, the yield increased by about 1 t·ha-1. Content of glucose, sucrose and soluble sugar were negatively correlated with yield (r = -0.76 r = -0.77 and -0.79, respectively). When glucose, sucrose and soluble sugar content in spears decreased by 0.29 mg·g-1, 0.20 mg·g-1and 0.85 mg·g-1, respectively, the yield increased by about 1 t·ha-1. During the first twenty days of harvest the calculated amount of soluble sugar accumulated in harvested spears was correlated with the yield in the remaining harvest period as well as in the whole harvest season. The effect of temperature and solar radiation on the yield and sugar content in spears is discussed in the paper.

scholarly journals Pengaruh Suhu Dan Lama Pengeringan Terhadap Sifat Kimia Dan Organoleptik Sale Pisang Kapas (Musa Comiculata)

2017 ◽  
Vol 15 (1) ◽  
pp. 24
Author(s):  
Marwati Marwati ◽  
Yuliani Yuliani ◽  
Yulian Andriyani ◽  
Mentari Mentari
Keyword(s):  
Vitamin C ◽  
Water Content ◽  
Skin Color ◽  
Sugar Content ◽  
Chemical Properties ◽  
Sweet Taste ◽  
Ash Content ◽  
Reducing Sugar ◽  
Effect Of Temperature ◽  
Drying Time

Banana “kapas” is an original banana cultivar from Samarinda, with the characteristics at the time of mature is yellow fruit skin color, flesh color yellowish white and has a sweet taste. During this time the banana kapas has not been utilized properly. Based on the characteristics possessed by banana kapas can be processed into the processed products sale banana. This study aims to determine the effect of temperature and drying time on the chemical properties of sale of banana kapas produced, the level of panelist reception at organoleptic test and to get the time and temperature of the dryer that produces a quality banana sale based on chemical properties and organoleptic. The results showed that the temperature and duration of the dryer and its interactions had the significant effect on water content, ash content, vitamin C and reducing sugar content. Treatment with temperature 75oC and 21 hours drying time gave the best result with water content, ash content, vitamin C and reducing sugar are 32.80%, 1.13%, 60.65 mg/g and 16.08% respectively. For hedonic test, hedonic values of color, flavor, aroma and texture is like the hedonic quality of brown, sweet taste, rather banana flavored and hard texture.    

Effect of temperature on the sugar content of potato callus tissue

1990 ◽  
Vol 67 (4) ◽  
pp. 209-215 ◽  
Author(s):  
Paul Muneta ◽  
S. Hagen ◽  
D. LeTourneau ◽  
J. Brown
Keyword(s):  
Callus Tissue ◽  
Sugar Content ◽  
Effect Of Temperature ◽  
Potato Callus

scholarly journals Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

2017 ◽  
Vol 2017 ◽  
pp. 1-11
Author(s):  
Huan Liu ◽  
Mei-Ling Bao ◽  
Hong-Ling Chen ◽  
Qiao Li
Keyword(s):  
Volatile Compounds ◽  
Solid Phase ◽  
Sugar Content ◽  
Titratable Acidity ◽  
Western China ◽  
Gas Chromatography Mass Spectrometry ◽  
Vitis Amurensis ◽  
Physiochemical Properties ◽  
Alcohol Production ◽  
Odor Activity Value

“Shuangyou,” a Vitis amurensis Rupr. variety, is widely cultivated in northeastern and western China. Its berries have high acidity and low sugar content. In this study, different proportions of sucrose were added to the must samples during fermentation to investigate the effect of sugar on the physicochemical properties and volatile compounds of “Shuangyou” wines. The addition of sucrose significantly improved yeast growth and alcohol production, altered the color qualities, and slightly decreased titratable acidity during fermentation. The highest tested proportion of added sucrose resulted in the highest maximum yeast counts and final ethanol concentrations. Moreover, 37 volatile compounds (esters, alcohols, fatty acids, ketones, and aldehydes) were identified and quantified by solid-phase microextraction with gas chromatography-mass spectrometry. The concentrations of these compounds were correlated with the addition of sucrose. Furthermore, the addition of 100 g/L sucrose was sufficient for improving the concentrations of the aromatic compounds. The increase in ester, alcohol, and fatty acid concentration led to a positive OAVs impact (odor activity value > 1) at the end of fermentation.

scholarly journals The effect of temperature of the root medium and of the growing point of the shoot on growth, water content and sugar content of maize leaves.

1970 ◽  
Vol 18 (2) ◽  
pp. 140-148
Author(s):  
A. Kleinendorst ◽  
R. Brouwer
Keyword(s):  
Water Content ◽  
Leaf Growth ◽  
Sugar Content ◽  
Effect Of Temperature ◽  
Leaf Water Content ◽  
Root Temperature ◽  
Osmotic Adaptation ◽  
Root Medium ◽  
Maize Leaves ◽  
Plant Water Balance

Maize seedlings were grown in nutrient solution under 18-h daylength and the temperatures of the root medium and of the growing points of the leaves were varied independently between 20 degrees and 5 degrees C; leaf growth rate and leaf water content were continuously recorded. The effect of root temperature on leaf growth was influenced by the plant water balance and was subject to osmotic adaptation which proceeded faster and was more complete at favourable growth temperatures.-G.M.H. (Abstract retrieved from CAB Abstracts by CABI’s permission)

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