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Role of antimicrobial agents in simultaneous saccharification and fermentation of paddy malt mash to ethanol by mixed cultures of Saccharomyces cerevisiae PHO3 and Zymomonas mobilis ZM4

Agrawal, R., Basappa, S.C.
Biotechnology letters 1996 v.18 no.6 pp. 673-678
Saccharomyces cerevisiae, Zymomonas mobilis, amylases, benzylpenicillin, coculture, ethanol, fermentation, glucose, kanamycin, malt, mash, mixed culture, pH, plant extracts, polymyxins, rice, saccharification, streptomycin, tetracycline
Among various antimicrobial plant extracts, chemicals and antibiotics used for simultaneous saccharification and fermentation, penicillin G prevented contamination and did not inhibit amylase activity and growth of the synergistic co-cultures Saccharomyces cerevisiae PH03 and Zymomonas mobilis ZM4 during a 7-day fermentation of paddy malt (25.0%) mash (18.0% dextrose equivalent) to ethanol at 30 degrees C and pH 5.5. The treatment yielded 10.1% (v/v) ethanol from the mash which was significantly more than that of the boiled and fermented mash (9.3% v/v) and equal to that of the mash boiled and fermented (10.2% v/v) after added amylases treatment. Most of the other compounds (kanamycin, streptomycin, polymyxin, tetracycline) had growth inhibitory effect especially on Z. mobilis.