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Use of wheat bran as a nutritive supplement for the production of ethanol by Zymomonas mobilis
Author(s) -
Shamala T.R.,
Sreekantiah K.R.
Publication year - 1988
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1988.tb01914.x
Subject(s) - zymomonas mobilis , food science , bran , fermentation , sucrose , fructose , ethanol fuel , starch , chemistry , yeast , yeast extract , hydrolysate , ethanol , eleusine , glucose syrup , ethanol fermentation , biochemistry , biology , agronomy , hydrolysis , raw material , organic chemistry , finger millet
A strain of Zymomonas mobilis (ZYM‐TS 1) was isolated from fermenting palm wine (toddy). In addition to glucose, sucrose, and fructose, the organism utilized hydrolysates of corn ( Zea mays ) flour, corn starch and ragi ( Eleusine coracana ) flour. Amounts of ethanol produced in media (adjusted to 10% (w/v) total carbohydrates) fortified with wheat bran extract only, were comparable with those obtained from the defined media containing yeast extract, (NH 4 ) 2 SO 4 , KH 2 PO 4 , and MgSO 4 .7H 2 O. The results indicate that wheat bran extract can supply all the necessary nutrients required for ethanol production by Zymomonas mobilis .