Production of ethanol from sugar cane molasses by Zymomonas mobilis

1982 ◽  
Vol 4 (4) ◽  
pp. 253-256 ◽  
Author(s):  
H. J. J. van Vuuren ◽  
Lourine Meyer
Keyword(s):  
Sugar Cane ◽  
Zymomonas Mobilis ◽  
Cane Molasses

Optimization study for sorbitol production by Zymomonas mobilis in sugar cane molasses

2005 ◽  
Vol 40 (2) ◽  
pp. 747-751 ◽  
Author(s):  
M.L. Cazetta ◽  
M.A.P.C. Celligoi ◽  
J.B. Buzato ◽  
I.S. Scarmino ◽  
R.S.F. da Silva
Keyword(s):  
Sugar Cane ◽  
Zymomonas Mobilis ◽  
Cane Molasses ◽  
Optimization Study

scholarly journals Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage

Animals ◽  
2021 ◽  
Vol 11 (2) ◽  
pp. 355
Author(s):  
Runbo Luo ◽  
Yangdong Zhang ◽  
Fengen Wang ◽  
Kaizhen Liu ◽  
Guoxin Huang ◽  
...  
Keyword(s):  
Sugar Cane ◽  
Ph Value ◽  
Electronic Tongue ◽  
Water Soluble ◽  
Soluble Carbohydrates ◽  
Cane Molasses ◽  
Fermentation Quality ◽  
Alfalfa Silage ◽  
Additive Control

The objective was to study the effects of sugar cane molasses addition on the fermentation quality and tastes of alfalfa silage. Fresh alfalfa was ensiled with no additive (Control), 1% molasses (M1), 2% molasses (M2), and 3% molasses (M3) for 206 days. The chemical composition and fermentation characteristics of the alfalfa silages were determined, the microbial communities were described by 16S rRNA sequencing, and the tastes were evaluated using an electronic tongue sensing system. With the amount of added molasses (M), most nutrition (dry matter and crude protein) was preserved and water-soluble carbohydrates (WSC) were sufficiently used to promote the fermentation, resulting in a pH reduction from 5.16 to 4.48. The lactic acid (LA) content and LA/acetic acid (AA) significantly increased, indicating that the fermentation had turned to homofermentation. After ensiling, Enterococcus and Lactobacillus were the dominant genus in all treatments and the undesirable microbes were inhibited, resulting in lower propionic acid (PA), butyric acid (BA), and NH3-N production. In addition, bitterness, astringency, and sourness reflected tastes of alfalfa silage, while umami and sourness changed with the amount of added molasses. Therefore, molasses additive had improved the fermentation quality and tastes of alfalfa silage, and the M3 group obtained the ideal pH value (below 4.5) and the best condition for long-term preservation.

Color Standards for Sugar Cane Sirup and Edible Sugar Cane Molasses

1952 ◽  
Vol 24 (5) ◽  
pp. 832-834 ◽  
Author(s):  
C. B. Broeg ◽  
C. F. Walton
Keyword(s):  
Sugar Cane ◽  
Cane Molasses

Strategies for the development of a side stream process for polyhydroxyalkanoate (PHA) production from sugar cane molasses

2007 ◽  
Vol 130 (4) ◽  
pp. 411-421 ◽  
Author(s):  
M.G.E. Albuquerque ◽  
M. Eiroa ◽  
C. Torres ◽  
B.R. Nunes ◽  
M.A.M. Reis
Keyword(s):  
Sugar Cane ◽  
Cane Molasses ◽  
Side Stream ◽  
Pha Production

Use of a packed-bed reactor for anaerobic treatment of stillage of sugar cane molasses

1982 ◽  
Vol 4 (2) ◽  
pp. 127-132 ◽  
Author(s):  
F. S�nchez Riera ◽  
S. Valz-Gianinet ◽  
D. Callieri ◽  
F. Si�eriz
Keyword(s):  
Sugar Cane ◽  
Packed Bed ◽  
Anaerobic Treatment ◽  
Packed Bed Reactor ◽  
Cane Molasses
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