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Role of antimicrobial agents in simultaneous saccharification and fermentation of paddy malt mash to ethanol by mixed cultures of Saccharomyces cerevisiae PHO3 and Zymomonas mobilis ZM4.

Agrawal, R. and Basappa, S. C. (1996) Role of antimicrobial agents in simultaneous saccharification and fermentation of paddy malt mash to ethanol by mixed cultures of Saccharomyces cerevisiae PHO3 and Zymomonas mobilis ZM4. Biotechnology Letters, 18 (6). 673-678, 16 ref..

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Abstract

Levels of amylases produced in malted paddy are generally too low to ensure efficient saccharification of starch to fermentable sugars, thereby resulting in incomplete fermentation to ethanol by Saccharomyces cerevisiae. Addition of Zymomonas mobilis to these fermentations can improve starch saccharification and increase ethanol yields. However, co-culture fermentations can be quite prolonged (up to 7 days) and can therefore suffer from contamination problems. Several antimicrobial agents were tested for their ability to prevent contamination in paddy mash fermentations with S. cerevisiae PHO3 and Z. mobilis ZM4, whilst not inhibiting either saccharification or fermentation capacities of these microorganisms. Although most of the compounds tested (kanamycin, streptomycin, polymyxin, tetracycline) inhibited microbial growth, particularly of Z. mobilis, one antibiotic (penicillin G) did prevent contamination of the fermentation and did not inhibit microbial saccharification and fermentation activities. A 7-day fermentation of 25% paddy malt mash (18.0% dextrose equivalent) at 30

Item Type: Article
Uncontrolled Keywords: ALCOHOLS-; ANTIBIOTICS-; BACTERIA-; BIOTECHNOLOGY-; CEREALS-; DRUGS-; ETHANOL-; FERMENTATION-; FERMENTATION-PRODUCTS; MASHING-; MICROORGANISMS-; PROCESSING-; RICE-; SACCHAROMYCES-; YEASTS-; ZYMOMONAS-; MASHES-; PADDY-
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 19 Yeast
600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Apr 2012 05:28
Last Modified: 23 Apr 2012 05:28
URI: http://ir.cftri.com/id/eprint/7842

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