scholarly journals High Level Ethanol from Sugar Cane Molasses by a New Thermotolerant Saccharomyces cerevisiae Strain in Industrial Scale

2013 ◽  
Vol 2013 ◽  
pp. 1-6 ◽  
Author(s):  
M. Fadel ◽  
Abeer A. Keera ◽  
Foukia E. Mouafi ◽  
Tarek Kahil
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sugar Cane ◽  
Industrial Scale ◽  
Cane Molasses ◽  
High Level

Kinetic study on ethanol production using Saccharomyces cerevisiae ITV-01 yeast isolated from sugar cane molasses

2010 ◽  
Vol 85 (10) ◽  
pp. 1361-1367 ◽  
Author(s):  
Benigno Ortiz-Muñiz ◽  
Octavio Carvajal-Zarrabal ◽  
Beatriz Torrestiana-Sanchez ◽  
Maria Guadalupe Aguilar-Uscanga
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Kinetic Study ◽  
Ethanol Production ◽  
Sugar Cane ◽  
Cane Molasses

scholarly journals Tempo and Mode of Ty Element Evolution in Saccharomyces cerevisiae

Genetics ◽  
1999 ◽  
Vol 151 (4) ◽  
pp. 1341-1351 ◽  
Author(s):  
I King Jordan ◽  
John F McDonald
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Negative Selection ◽  
Sequence Variation ◽  
Size Variation ◽  
Sequence Comparisons ◽  
Ty Elements ◽  
Ty Element ◽  
Amino Acid Sequence Variation ◽  
Element Evolution ◽  
High Level

Abstract The Saccharomyces cerevisiae genome contains five families of long terminal repeat (LTR) retrotransposons, Ty1–Ty5. The sequencing of the S. cerevisiae genome provides an unprecedented opportunity to examine the patterns of molecular variation existing among the entire genomic complement of Ty retrotransposons. We report the results of an analysis of the nucleotide and amino acid sequence variation within and between the five Ty element families of the S. cerevisiae genome. Our results indicate that individual Ty element families tend to be highly homogenous in both sequence and size variation. Comparisons of within-element 5′ and 3′ LTR sequences indicate that the vast majority of Ty elements have recently transposed. Furthermore, intrafamily Ty sequence comparisons reveal the action of negative selection on Ty element coding sequences. These results taken together suggest that there is a high level of genomic turnover of S. cerevisiae Ty elements, which is presumably in response to selective pressure to escape host-mediated repression and elimination mechanisms.

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.

Sign in / Sign up

Export Citation Format

Share Document