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  • 1
    Electronic Resource
    Electronic Resource
    Polysaccharide Constituents of Coffee-Bean Mucilage (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Alcohol-insoluble residues (AIRs) were isolated from hand-dissected and commercial mucilages of depulped coffee beans. Both AIRs had similar polysaccharide composition: pectic substances (about 30%), cellulose (about 8%), and neutral noncellulosic polysaccharides (about 18%). Crude pectins were extracted from AIRs (dry-matter yield: about 23% to 35%) with dilute nitric acid (pH 1.5, 90 °C). Both pectins contained about 60% uronic acids with high degree of methyl esterification (about 62%) and moderate degree of acetylation (about 5%). Their molecular weights were low (about12 to 29 kDa). They did not gel in the presence of sucrose at acidic pH.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb10602.x
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  • 2
    Electronic Resource
    Electronic Resource
    A study of the polygalacturonase activity of several yeast strains isolated from cocoa (1984)
    Springer
    Applied microbiology and biotechnology 20 (1984), S. 262-267 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary During the traditional fermentation of cocoa, yeasts with pectinolytic activity are involved in the degradation of the pulp. Saccharomyces chevalieri, Torulopsis candila, and Candida norvegensis, as well as Kluyveromyces fragilis included in this study as a control strain all have a pectinolytic activity (endopolygalacturonase E.C. 3.2.1.15). The enzymes studied have the same optimal pH of activity [5] but are different from each other in their optimal temperature and their thermal stability. The enzymes of Torulopsis candida and Kluyveromyces fragilis have the highest optimal temperature (60° C). Among the strains studied, Candida norvegensis produced the greatest amount of exocellular enzyme.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00250636
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  • 3
    Electronic Resource
    Electronic Resource
    Optimization of alcohol production from Jerusalem artichokes (1982)
    Springer
    Applied microbiology and biotechnology 14 (1982), S. 81-85 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Fermentation of Jerusalem artichoke extracts by yeasts with inulinase activity is possible, without prior hydrolysis or sterilization, if carried out at pH 3.5. For semi-continuous production, a small amount of the yeast harvested at the end of the previous fermentation can be used as the subsequent inoculant. Up to 75 hl of alcohol per ha can be obtained by this process under favorable energetic conditions. A partial inhibition of the fermentation was detected in extracts obtained from tubers harvested too early; this inhibition seems unrelated to the extent of polymerization of sugars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00498007
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  • 4
    Electronic Resource
    Electronic Resource
    Impairment of inulin assimilation and β-fructosidase activity due to a petite mutation in Kluyveromyces marxianus (1988)
    Springer
    Antonie van Leeuwenhoek 54 (1988), S. 127-138 
    Details
    ISSN: 1572-9699
    Keywords: Inulin ; β-fructosidase ; petite mutation ; Kluyveromyces marxianus
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract A respiratory deficient mutant of Kluyveromyces fragilis was isolated using ethidium bromide mutagenesis. It was characterized by a loss of cytochromes a+a3 and deficiency in cytochrome b. This petite mutant has brought about modifications in the excretion pattern of β-fructosidase active on saccharose and inulin. The mutant practically no longer excretes the enzyme, and is incapable of growth and fermentation in the presence of inulin. The study of the activities of different enzyme extracts (culture medium, whole and disrupted cells) on inulin and saccharose suggests the existence of an unique enzyme system capable of taking several form, and also shows the influence of the growth substrate on the I/S activity ratio.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00419200
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  • 5
    Electronic Resource
    Electronic Resource
    Action des composes A 2 carbones sur le metabolisme endogene de la levure (1974)
    Springer
    Mycopathologia 53 (1974), S. 157-171 
    Details
    ISSN: 1573-0832
    Keywords: Métabolisme ; endogène ; levure
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Description / Table of Contents: Susammenfassung Athanol, Essigsaure, Athanal, Glycolsäure und Glycolaldehyd begünstigen die Oxydation der Zellreserven in Abwesenheit von Vermehrung.
    Notes: Abstract Ethanol, acetic acid, ethanal, glycolic acid and glycolaldehyde stimulate the oxidation of cell reserves when no multiplication occurs.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02127206
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  • 6
    Electronic Resource
    Electronic Resource
    The yeast flora of cocoa bean fermentation in the Ivory Coast (1985)
    Springer
    World journal of microbiology and biotechnology 1 (1985), S. 319-326 
    Details
    ISSN: 1573-0972
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Description / Table of Contents: Résumé La flore de levures dans la fermentation des fèves de cacao en Côte d'Ivoire La flore des levures intervenant dans la fermentation traditionnelle du cacao a été étudiée en Côte d'Ivoire au cours de quatre saisons de récolte. Vingt-neuf espèces appartenant à 11 genres ont été identifiées. Les espèces les plus fréquemment isolées sont:Saccharomyces chevalieri, Pichia membranaefaciens, Candida krusei, Torulopsis holmii, Torulopsis Candida. Cette flore est similaire à celles trouvées dans d'autres parties du monde.
    Abstract: Resumen Levaduras en la fermentación del cacao en la Costa de Marfil Se estudiaron las levaduras envueltas en la tradicional fermentación del cacao durante cuatro cosechas consecutivas en la Costa de Marfíl. Las especies aisladas con mayor frecuencia fueron las siguientes:Saccharomyces chevalieri, Pichia membranaefaciens, Candida krusei,Torulopsis holmii, Torulopsis candida. Flora que es similar a la hallada en otras partes del mundo.
    Notes: Summary The yeast flora involved in the traditional fermentation process of cocoa during four harvest seasons in the Ivory Coast was studied. Twenty-nine species belonging to 11 genera were identified. The following species were the most frequently isolated:Saccharomyces chevalieri,Pichia membranaefaciens, Candida krusei, Torulopsis holmii, Torulopsis Candida. This flora is similar to that found in other parts of the world.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01553416
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  • 7
    Electronic Resource
    Electronic Resource
    Alcohol production from jerusalem artichoke using yeast with inulinase activity (1981)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 23 (1981), S. 1461-1465 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The obtaining of a fermentable extract from Jerusalem artichoke is simple. Yeasts with inulinase activity can be used to produce ethanol with good profitability. This method makes it possible to obtain 25 to 65 hl ethanol/ha with by-products usable as feed.
    Additional Material: 3 Tab.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260230706
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  • 8
    Electronic Resource
    Electronic Resource
    Isolation of an inulinase derepressed mutant of Pichia polymorpha for the production of fructose (1984)
    New York, NY [u.a.] : Wiley-Blackwell
    Biotechnology and Bioengineering 26 (1984), S. 128-133 
    Details
    ISSN: 0006-3592
    Keywords: Chemistry ; Biochemistry and Biotechnology
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pichia polymorpha has inulinase activity and could be used for the production of fructose syrup from inulin. The application of immobilized P. polymorpha whole cells for the continuous hydrolysis of inulin is, however, limited since the biosynthesis of this enzyme system is repressed by the reaction products, dextrose and fructose. A derepressed mutant hyperproducer of inulinase was isolated after treatment with EMS followed by a selection step with deoxyglucose.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/bit.260260204
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  • 9
    Electronic Resource
    Electronic Resource
    Fructose syrups and ethanol production by selective fermentation of inulin (1995)
    Springer
    Current microbiology 30 (1995), S. 325-330 
    Details
    ISSN: 1432-0991
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Abstract Jerusalem artichoke is a favorable substrate for inulin or fructose syrup production. The sugar content and the fructose ratio of inulin depend on various factors, particularly on the date of harvest. Incomplete fermentation of extracts by selected yeasts allows the production of inulin with increased fructose content. The yeast strains (Saccharomyces cerevisiae, S. diastaticus...) are chosen for their ability to ferment sucrose and inulin small polymers, but not easily inulin large polymers. A good increase in the fructose ratio and a good yield in residual sugars can be obtained with the better strains. After fermentation and acid or enzymatic hydrolysis, extracts from “early” and “late” harvested tubers lead to syrups of good quality containing up to 95% and 90% of fructose respectively. This fermentative enrichment process is competitive with others (for example, chromatographic enrichment), is appropriate to raw extracts, simplifies the purification steps, and also permits the simultaneous benefit of production of by-products in the form of ethanol and yeast (in addition to the pulps). Unhydrolyzed inulin polymers with high fructose content can be recovered by this selective fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00369858
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  • 10
    Electronic Resource
    Electronic Resource
    Influence of Yeast Flocculation on the Rate of Jerusalem Artichoke Extract Fermentation (2000)
    Springer
    Current microbiology 41 (2000), S. 89-95 
    Details
    ISSN: 1432-0991
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Abstract Variations in residual sugar composition have been observed during Jerusalem artichoke extract fermentations by using Saccharomyces diastaticus NCYC 625, a flocculating yeast strain. In batch cultures, these differences were due to the inulin polymer size distribution of the extracts: measurements of enzymatic activities on different polymerized substrates have shown that the hydrolysis and fermentation yield decreased when the fructose/glucose ratio of the extract increased. Inulin hydrolysis appeared to be the limiting factor of the fermentation rate. A comparison of continuous and batch cultures with the same extract showed that fermentability differences were related to the structure and size of the yeast flocs. This led to an hydrolysis selectivity of the inulin polymers according to their size: the chemostat culture in which the floc average size was larger gave longer chained residual sugars.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/s002840010099
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