Fodder Yeast from Wood Sugar

Peterson, W. H.; Snell, J. F.; Frazier, W. C.

doi:10.1021/ie50421a007

Cited by 28 publications

(20 citation statements)

References 2 publications

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“…Today, we turn to these enzymes in hope of increasing their hydrolytic power. This turning point in the focus of cellulase research did not occur until the early 1960s, when sugars from cellulose were recognized as a possible food source (37), echoing similar notions expressed by researchers in earlier days on acid hydrolysis research (38). In the mid-1960s, the discovery that extracellular enzyme preparations could be made from the likes of T. reesei (39) accelerated scientific and commercial interest in cellulases.…”

Section: Methodsmentioning

confidence: 89%

Enzymes, Energy, and the Environment: A Strategic Perspective on the U.S. Department of Energy's Research and Development Activities for Bioethanol

Sheehan

Himmel

1999

Biotechnology Progress

186

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For well over one hundred years, researchers around the world have pursued ways to make ethanol from biomass such as wood, grasses, and waste materials. To distinguish it from ethanol made from starch and sugars in traditional agricultural crops, we refer to ethanol made from biomass as "bioethanol." The effort to develop bioethanol technology gained significant momentum in the late 1970s as a result of the energy crises that occurred in that decade. This article briefly reviews the broader history of bioethanol technology development. With this as a background, we focus our attention on the strategic thinking behind the U.S. Department of Energy's Bioethanol Program, which envisions remarkable advances in cellulase enzyme research and as the basis for significant future process cost reductions.

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Section: Methodsmentioning

confidence: 89%

Enzymes, Energy, and the Environment: A Strategic Perspective on the U.S. Department of Energy's Research and Development Activities for Bioethanol

Sheehan

Himmel

1999

Biotechnology Progress

186

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“…Wood hydrolysates.-Peterson et al (169) describe in detail the methods they have used for the production of yeast-protein from the acid hydrolysate of wood enriched with urea and phosphates. Of the nine different yeasts studied, strains of T. utilis, Candida tropicalis and of an unidentified yeast gave the best yields: 90 per cent of the sugar was fermented, with 40 per cent recovery of cell substance in terms of the total reducing sugar present in the medium.…”

Section: Substrates For Microbial Food Productionmentioning

confidence: 99%

Foods and Feeds from Fungi

Thatcher¹

1954

Annu. Rev. Microbiol.

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Current interest in the synthesis of food by microorganisms arises from three main considerations: (a) the critical need for food, and in particular for protein, that exists in many parts of the world; (b) the economic advantages of microbial elaboration of foods or vitamins from relatively inexpensive raw materials; (c) the reduction of the cost of disposal of fermentable factory wastes.The reader is asked to accept for the present purpose an interpretation of the titular word "fungi" to include mycelial forms of the Eumycetes (molds), the yeasts, and bacteria. Their potential contribution to the world's food supply will be discussed with regard to the synthesis of fat and protein and of other substances of dietary value; the specific amino acid and fatty acid content of fungal proteins and fats; the nutritional value of fungal foods; their toxicity; the microorganisms studied; and the technology of production from the point of view of basic factors related to the organism, its environ ment, and commercial substrates.The basis of commercial food synthesis by fungi is the high degree of efficiency of these organisms in using energy from cheap carbohydrates to convert elementary nutrients into protein and fat [Foster (78)]. The potential significance of such efficiency is evidenced by the calculation that the produce from one acre of arable land can be converted into ten times as much pro tein by fungi as by animals [Robinson (188)]. Yield data are tabulated by Dunn (62).

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“…Metabolism of glucose by fungi and yeasts in submerged culture. Peterson et al, (1945), and they and the Neurospora orassa, Fusarium lini, and Aspergillus niger cultures were obtained from the University of Wisconsin collection. The Eremothecium ashbyii and Polyporus anceps cultures are those found in the American Type Culture Collection.…”

Section: Observations On the Production Of Ethanol By Fungimentioning

confidence: 99%