Effect of yeast extract and vitamin B12 on ethanol production from celluloseby Clostridium thermocellum I-1-B

Article Abstract:

Ethanol production by the anaerobic bacterium Clostridium thermocellum I-1-B is affected by the addition of yeast extract; a vitamin mixture containing vitamin B12, biotin, pyridoxamine and para-aminobenzoic acid; or vitamin B12 alone. This was shown by this study conducted to determine the effects of an enhanced media in relation to the fermentation products that could be obtained from cellulose by the action of this Clostridium strain from Japan. Ethanol production was enhanced by the yeast extract as determined by gas chromatography. Similar effects were also observed with the vitamin mixture and with vitamin B12 alone. Other Clostridiumstrains tested were likewise able to produce ethanol but accompanying production of organic acids was observed.

Physiological aspects, Microbiological synthesis, Clostridium, Microbiology, Cultures (Biology), Yeast, Yeast (Food product), Vitamin metabolism, Vitamin B12, Vitamin B12 metabolism

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Characterization of ethanol production from xylose and xylitol by a cell-free Pachysolen tannophilus system

Article Abstract:

A cell-free system that converted xylose into xylitol, ethanol and carbon dioxide by using whole cells and a cell extract of Pachysolen tannophilus is discussed. The electron source was identified by the determination of the effect of fluorocitrate on xylitol production. Breakage ofthe mitochondria during sample preparation and the release of their contents assoluble enzymes were indicated by the the enzyme determinations in the various cell fractions.

Analysis, Xylitol

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Moderate concentrations of ethanol inhibit endocytosis of the yeast maltose transporter

Article Abstract:

A study was conducted on the endocytosis inhibition in Saccharomyces cerevisiae maltose transporter. Catabolyte inactivation was found to be degraded by moderate amounts of ehtanol. Results show that endocytosis-caused inhibition of transporter internalization promotes the inactivation. Results also reveal that the modifications produced by ethanol in plasma membrane organization cause the inhibition.

Saccharomyces, Endocytosis

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