Fermentation of D-Xylose to Ethanol by Bacillus macerans
2014
Schepers, Hans-Jürgen | Bringer-Meyer, Stephanie | Sahm, H. (Hermann)
In the absence of oxygen Bacillus macerans is able to ferment xylose. The principal products are ethanol, formate,CO₂, acetone and H₂. The yield of ethanol was 61% based on the theoretical value of 0.51 g per g xylose consumed. The cells could grow in the presence of up to 4% (v/v) of added ethanol but the growth rate was already reduced to about 50% by 1% (v/v) of alcohol. Glucose and the pentoses arabinose and xylose were sequentially utilized when initially present as a mixed substrate. Enzymatic studies indicate that xylose was metabolized via the pentosephos-phate and Embden-Meyerhof pathways. At an oxygen concentration of 1-2% air saturation 42 g/l xylose were completely fermented within 160 h and 10 g/l ethanol were produced.
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