A Study of the Cider-sickness Bacillus--a New Variety of Zymomonas anaerobia

Millis, Nancy F.

doi:10.1099/00221287-15-3-521

Cited by 63 publications

(30 citation statements)

References 11 publications

(5 reference statements)

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“…Previous studies on the effect of temperature on Z.mobilis havebeen concerned with its use in control of Z.mobilis infections of cider (Millis, 1951(Millis, , 1956 and with the role of temperature in uncoupling substrate catabolism from growth (Belaich and Senez, 1965;Bauchop and Elsden, 1960;Dawes et al, 1966;Forrest 1967;Forrest and Walker, 1971). Investigations by Forrest (1967) with Z.mobilis ATCC 10988 (using relatively low substrate concentrations compared with those employed in the present study) indicated that catabolism and growth were closely coupled up to 33uC, but at higher temperatures (up to a temperature of 39°C) decreasing biomass yields were obtained.…”

Section: Discussionmentioning

confidence: 99%

The effect of temperature on the kinetics of ethanol production by strains of Zymomonas mobilis

Lee¹,

Skotnicki²,

Tribe³

et al. 1981

Biotechnol Lett

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Section: Discussionmentioning

confidence: 99%

The effect of temperature on the kinetics of ethanol production by strains of Zymomonas mobilis

Lee¹,

Skotnicki²,

Tribe³

et al. 1981

Biotechnol Lett

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“…Na Europa, em vinhos de maçãs e de pêras (MILLIS, 1956), em polpa de maçã (CARR; PASSMORE, 1971) e como contaminante em indústrias de cerveja (DADDS; MARTIN, 1973). No México, na fermentação da seiva do agave (CARR, 1974); na África, Ásia e Américas, fermentando vinhos de seiva de palmas diversas (DADDS; MARTIN, 1973).…”

Section: A Bactéria Zymomonas Mobilisunclassified

Zymomonas mobilis: um microrganismo promissor para a fermentação alcoólica

Ernandes

García-Cruz

2009

Sem. Ci. Agr.

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ResumoEm vários países têm sido realizados estudos de fermentação que incluem o uso de bactérias em vez de leveduras para reduzir o tempo de fermentação alcoólica. No Brasil, toda a produção industrial de álcool é realizada utilizando leveduras como microrganismo da fermentação e pouco se conhece de outros microrganismos que produzam álcool a nível industrial. Em virtude da situação de destaque em que se encontra o Brasil a nível mundial no setor energético, algumas instituições vêm selecionando microrganismos mais eficientes no processo de produção de álcool. As bactérias alcoólicas da espécie Zymomonas mobilis apresentam atributos tecnológicos que potencializam o seu emprego na fermentação alcoólica em escala industrial, pois possui habilidades promissoras de transformar açúcares em etanol e gás carbônico, em condições comparáveis àquelas exigidas pelas leveduras. Zymomonas mobilis é uma bactéria única dentro do mundo microbiano, com crescimento, produção de energia e resposta às condições de cultura extremamente peculiares, causando um grande interesse no mundo científico, biotecnológico e industrial. A habilidade da bactéria em acoplar e desacoplar a produção de energia a favor da formação do produto, responder à manipulação física e química do ambiente, bem como sua limitada formação de produtos tornam-a um microrganismo ideal para o estudo e desenvolvimento de processos microbianos para a produção de etanol. Palavras-chave: Zymomonas mobilis, etanol, fermentação alcoólica, cana-de-açúcar AbstractIn many countries, fermentation studies regarding the use of bacteria instead of yeasts to reduce the period of alcoholic fermentation have been carried out. In Brazil, all the industrial alcohol production is carried out by yeasts as fermentation microorganisms and little is known about other microorganisms with potential to produce alcohol industrially. Brazil stands out in the energy sector worldwide and thus some institutions have been selecting microorganisms which are more efficient in the alcohol production process. Alcoholic bacteria from species Zymomonas mobilis present technological characteristics with potential to be used for alcoholic fermentation at industrial scale, since it exhibits promising abilities to transform sugars into alcohol and carbon dioxide, at conditions similar to the ones required by yeasts. Zymomonas mobilis is a unique bacteria among the microbial world, with peculiar growth, energy production and response to culture conditions, causing a great interest in scientific, biotechnological and industrial fields. The bacteria's ability to make possible energy production in favor of product

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“…Zymomonas anaerobia displays a similar fermentation balance ( Shimwell, 1950 ;Millis, 1956), it possesses Entner-Doudoroff and pyruvate decarboxylase enzymes, and has a molar growth yield similar to that of 2. mobilis (McGill, Ribbons & Dawes, unpublished ethanol being derived from C-2 and C-3. The mechanism was illuminated by the discovery of an enzyme phosphoketolase (Heath, Hurwitz & Horecker, 1956) which cleaves xylulose 5-phosphate in accordance with the equation Hayward (1960) demonstrated that the C, moiety of choline is transformed to acetaldehyde, and that the acetaldehyde then undergoes a dismutation to ethanol and acetylcoenzyme A catalysed by NADP-dependent ethanol and acetaldehyde dehydrogenases respectively.…”

Section: Hcooh Enterobacteriaceaementioning

confidence: 99%

A Symposium on Some Comparative Aspects of Intermediary Metabolism in Micro Organisms Comparative Aspects of Alcohol Formation

Dawes¹

1963

Journal of General Microbiology

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A Study of the Cider-sickness Bacillus--a New Variety of Zymomonas anaerobia

Cited by 63 publications

References 11 publications

The effect of temperature on the kinetics of ethanol production by strains of Zymomonas mobilis

The effect of temperature on the kinetics of ethanol production by strains of Zymomonas mobilis

Zymomonas mobilis: um microrganismo promissor para a fermentação alcoólica

A Symposium on Some Comparative Aspects of Intermediary Metabolism in Micro Organisms Comparative Aspects of Alcohol Formation

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