By-products formed during direct conversion of sugar beets to ethanol byZymomonas
mobilis in conventional submerged and solid-state fermentations |
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| Authors: | G Amin A M Khalaf Allah |
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| Institution: | (1) Department of Microbiology, Cairo University, Giza, Egypt;(2) Department of Food Technology Faculty of Agriculture, Cairo University, Giza, Egypt |
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| Abstract: | Summary The nature and amounts of by-products formed during conversion of sugar beets to ethanol byZ.
mobilis in Conventional Submerged Fermentation (CSF) and Solid-State Fermentation (SSF) were investigated. It was found that the bacterium produced fewer by-products in SSF than CSF, and that by-products profile was different. The influence of fermentation temperature on synthesis of by-products in SSF was also studied. High fermentation temperature favoured sorbitol synthesis and low fermentation temperature the synthesis of levan. The best results were obtained at 35°C. An ethanol yield of up to 95% of the theoretical value with final ethanol concentration of 142 g/L were obtained. |
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