Sugarcane Syrup Research Articles

Isolation of new ethanol-tolerant yeasts for fuel ethanol production from sucrose

New ethanol-tolerant yeast strains were isolated from crude recycled yeasts used for fuel ethanol production in the 1983 sugar cane crop. The ethanol-tolerant isolates were able to produce and tolerate ethanol above 20% (v/v) in the fermentation of sugar cane syrup.

Fructose production by Zymomonas mobilis in fed-batch culture with minimal sorbitol formation

Fed-batch cultures of Zymomonas mobilis (UQM 2864), a mutant unable to metabolise fructose, grown on diluted sugar cane syrup (200 g/l sucrose) achieved yields of 90.5 g/l fructose and 48.3 g/l ethanol with minimal sorbitol formation and complete utilization of the substrate. The effect of inoculum size on sorbitol formation in the batch stage of fed-batch fermentation are reported. Fermentation of sucrose (350 g/l) supplemented with nutrients yielded 142 g/l fructose and 76.5 g/l ethanol. Some fructose product loss at high fructose concentrations was observed. The fed-batch fermentation process offers a method for obtaining high concentrations of fructose and ethanol from sucrose materials.

Ethanol production from sugar cane syrup using Zymomonas mobilis

Since Zymomonas mobilis cannot be made available to industry in dried or lyophilized form, cell biomass was compared with liquid culture for rapid initiation of ethanol formation. The latter gave a more constant production rate at 0.5 g l −1 dry weight equivalent. Of twelve different carbon source combinations in the pre-culture, only those containing sucrose at > 10% (w/v) secured and maintained rapid and complete overall sucrose hydrolysis (97–100%). Of all the nutrient combinations tested, the presence of 1–2 g l −1 MgSO 4 and 0.5 g l −1 diammonium phosphate gave close to 20% improvement in conversion efficiency. The addition of 0.06–0.125 g l −1 invertase overcomes sucrose hydrolysis problems owing to pre-culture conditions. Sorbitol formation was reduced to 0.1–0.3% (w/v) using a continuous feeding train cultivation technique at 110 ml h −1 [ D = 0.18 h −1]. Batch and continuous processes exhibit ethanol production rates of 3 g l −1 h −1 and final sucrose to ethanol conversion efficiencies in excess of 90%.

The production of ethanol from sucrose using Zymomonas mobilis

A new single-batch fermentation process for the commercial production of ethanol from refined sucrose, raw sugar, sugar cane juice and sugar cane syrup has been developed using a highly adapted and efficient strain of Zymomonas mobilis. The process gives a 94–98% sucrose hydrolysis efficiency and a 95–98% ethanol conversion efficiency. Within 24–30 h, 200 g/l sucrose is converted to produce 95.5 g/l ethanol. Reinoculation is carried out from the fermented broth without the need for centrifugation or membrane filtration.

Mass Spectrometric Determination of Cane Sugar and Corn Syrup in Maple Syrup by Use of 13C/12C Ratio: Collaborative Study

Abstract Use of C3 carbon dioxide (CO2) fixation cycle by the sugar maple (Acer saccharum Marsh.), a dicotyledenous plant, and C4 carbon fixation cycle by 2 monocotyledenous plants, corn and cane, results in a physiological discrimination between 13C and 12C isotopes. Therefore, determination of 13C/12C ratio of maple syrup by mass spectrometry can be used to detect adulteration with cane and corn sugars. Four samples of pure maple syrup and 3 adulterated maple syrup samples were analyzed in a collaborative study. Results indicate that stable carbon isotope analysis can determine authenticity of maple products. Samples with δ13C values less negative than – 23.49%c (parts per thousand) can, with a high degree of confidence (95%), be classified as adulterated. The method has been adopted official first action.

Chelating Action of Polyphosphate for Metal-ion in Aqueous Solution of Salts, Cane Sugar or Starch Syrup (1)

Chelating Action of Polyphosphate for Metal-ion in Aqueous Solution of Salts, Cane Sugar or Starch Syrup (1)

Sugar-cane syrup manufacture : Bulletin 1370, compiled by H. S. Paine and C. F. Walton, Jr.

Sugar-cane syrup manufacture : Bulletin 1370, compiled by H. S. Paine and C. F. Walton, Jr.

Sugar Saving Substitutes in Ice Cream

Summary 1Four formulas have been worked out which save from 30 to 50 per cent of cane sugar in the mix. 2The ice cream prepared according to these four formulas meets the requirements of good ice cream. 3Corn syrup dissolves with difficulty in cold cream. When added to cream before pasteurizing, it dissolves readily. 4In hydrolyzing the syrups, excessive heating should be avoided. 5When invert sugar and corn syrup are used as the only source of sweetening, a rather noticeable syrupy flavor is imparted to the ice cream. 6When invert sugar, cane sugar and corn syrup areused in the proportions indicated in formula 4, no objectionable flavor is noticeable. 7It is thought that hydrolyzing corn syrup in the presence of an acid will enhance its sweetening properties. 8In addition to saving cane sugar, all four formulas lower the cost of sweetening per gallon of ice cream. 9Corn sugar can replace 50 per. cent of cane sugar in the mix. 10None of the substitutes so far tried will satisfactorily replace all the cane sugar in the ice cream mix.

Influence of Small Amounts of Ethyl Alcohol on Fermentation in Cane Sugar Syrup

Influence of Small Amounts of Ethyl Alcohol on Fermentation in Cane Sugar Syrup