The Experts below are selected from a list of 5022 Experts worldwide ranked by ideXlab platform
Horacio G. Pontis - One of the best experts on this subject based on the ideXlab platform.
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Involvement of sucrose synthase in sucrose synthesis during mobilization of fructans in dormant Jerusalem artichoke tubers
Plant Science, 2000Co-Authors: Giselle Martinez Noël, Horacio G. PontisAbstract:The relative contribution of sucrose synthase and sucrose-phosphate synthase to sucrose synthesis in dormant tubers of Jerusalem Artichokes was determined. Feeding dormant tubers alternatively with mixtures of [14C]glucose and unlabeled fructose, and [14C]glucose and [14C]fructose has shown that sucrose synthase contributes ca. 95-97% to sucrose synthesis. This is the first report of sucrose synthesis in Jerusalem Artichokes dormant tubers.
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Involvement of sucrose synthase in sucrose synthesis during mobilization of fructans in dormant Jerusalem artichoke tubers
2000Co-Authors: Giselle Martinez Noël, Horacio G. PontisAbstract:The relative contribution of sucrose synthase and sucrose-phosphate synthase to sucrose synthesis in dormant tubers of Jerusalem Artichokes was determined. Feeding dormant tubers alternatively with mixtures of [14C]glucose and unlabeled fructose, and [14C]glucose and [14C]fructose has shown that sucrose synthase contributes ca. 95–97 % to sucrose synthesis. This is the firs
Giselle Martinez Noël - One of the best experts on this subject based on the ideXlab platform.
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Involvement of sucrose synthase in sucrose synthesis during mobilization of fructans in dormant Jerusalem artichoke tubers
Plant Science, 2000Co-Authors: Giselle Martinez Noël, Horacio G. PontisAbstract:The relative contribution of sucrose synthase and sucrose-phosphate synthase to sucrose synthesis in dormant tubers of Jerusalem Artichokes was determined. Feeding dormant tubers alternatively with mixtures of [14C]glucose and unlabeled fructose, and [14C]glucose and [14C]fructose has shown that sucrose synthase contributes ca. 95-97% to sucrose synthesis. This is the first report of sucrose synthesis in Jerusalem Artichokes dormant tubers.
Z. D. Duan - One of the best experts on this subject based on the ideXlab platform.
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Production of sorbitol and ethanol from Jerusalem Artichokes by Saccharomyces cerevisiae ATCC 36859
Applied Microbiology and Biotechnology, 1991Co-Authors: Zdravko Duvnjak, G. Turcotte, Z. D. DuanAbstract:This study shows the possibile use of Jerusalem Artichokes for the production of sorbitol and ethanol by Saccharomyces cerevisiae ATCC 36859. Ethanol was produced from the beginning of the process, while sorbitol production started after glucose had been entirely consumed from Jerusalem artichoke (J.a.) juice. The importance of yeast extract and inoculum concentrations on the production of sorbitol from the above raw material was demonstrated. With a low initial biomass concentration sorbitol was not produced in pure J.a. juice. When the juice was supplemented with 3% yeast extract, the concentration of sorbitol was 4.6%. The sorbitol, ethanol and biomass yields (gram of product produced per gram of sugars consumed) were 0.259, 0.160 and 0.071 at the end of the process respectively. Adding glucose to increase its concentration to about 9% in the J.a. juice with 3% yeast extract had a positive effect on the production of ethanol, while commencement of the production of sorbitol was delayed and its final concentration was less than 50% of its concentration in the medium without added glucose. The effect of glucose was much stronger when it was added during the process than when added at the beginning of the process.
Zdravko Duvnjak - One of the best experts on this subject based on the ideXlab platform.
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Production of sorbitol and ethanol from Jerusalem Artichokes by Saccharomyces cerevisiae ATCC 36859
Applied Microbiology and Biotechnology, 1991Co-Authors: Zdravko Duvnjak, G. Turcotte, Z. D. DuanAbstract:This study shows the possibile use of Jerusalem Artichokes for the production of sorbitol and ethanol by Saccharomyces cerevisiae ATCC 36859. Ethanol was produced from the beginning of the process, while sorbitol production started after glucose had been entirely consumed from Jerusalem artichoke (J.a.) juice. The importance of yeast extract and inoculum concentrations on the production of sorbitol from the above raw material was demonstrated. With a low initial biomass concentration sorbitol was not produced in pure J.a. juice. When the juice was supplemented with 3% yeast extract, the concentration of sorbitol was 4.6%. The sorbitol, ethanol and biomass yields (gram of product produced per gram of sugars consumed) were 0.259, 0.160 and 0.071 at the end of the process respectively. Adding glucose to increase its concentration to about 9% in the J.a. juice with 3% yeast extract had a positive effect on the production of ethanol, while commencement of the production of sorbitol was delayed and its final concentration was less than 50% of its concentration in the medium without added glucose. The effect of glucose was much stronger when it was added during the process than when added at the beginning of the process.
G. Turcotte - One of the best experts on this subject based on the ideXlab platform.
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Production of sorbitol and ethanol from Jerusalem Artichokes by Saccharomyces cerevisiae ATCC 36859
Applied Microbiology and Biotechnology, 1991Co-Authors: Zdravko Duvnjak, G. Turcotte, Z. D. DuanAbstract:This study shows the possibile use of Jerusalem Artichokes for the production of sorbitol and ethanol by Saccharomyces cerevisiae ATCC 36859. Ethanol was produced from the beginning of the process, while sorbitol production started after glucose had been entirely consumed from Jerusalem artichoke (J.a.) juice. The importance of yeast extract and inoculum concentrations on the production of sorbitol from the above raw material was demonstrated. With a low initial biomass concentration sorbitol was not produced in pure J.a. juice. When the juice was supplemented with 3% yeast extract, the concentration of sorbitol was 4.6%. The sorbitol, ethanol and biomass yields (gram of product produced per gram of sugars consumed) were 0.259, 0.160 and 0.071 at the end of the process respectively. Adding glucose to increase its concentration to about 9% in the J.a. juice with 3% yeast extract had a positive effect on the production of ethanol, while commencement of the production of sorbitol was delayed and its final concentration was less than 50% of its concentration in the medium without added glucose. The effect of glucose was much stronger when it was added during the process than when added at the beginning of the process.