相关实验视频

Updated: Jan 8, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

生物和非生物因素对储存的甜菜根中的乙醇度的影响

Mercedes Morin^1,2, John D Eide², Malick Bill^2,3

¹Department of Plant Sciences, North Dakota State University, Fargo, ND, USA.

Journal of the science of food and agriculture

|December 18, 2025

概括

甜菜根在收获后产生乙醇. 虽然健康的根具有低水平,但由特定病原体引起的腐烂会显著增加乙醇,影响工厂糖加工.

科学领域:

农业科学农业科学
食品科学食品科学食品科学
微生物学微生物学

背景情况:

乙醇是甜菜工厂中的污染物,通常归因于糖糖的微生物发酵.
乙醇通过受污染的甜菜根进入加工流的可能性尚未被探索.
影响收获和储存的甜菜根中乙醇积累的因素以前没有被评估.

研究的目的:

调查收获后在甜菜根中乙醇生产和积累的能力和程度.
为了确定储存温度,持续时间,通风和腐烂对根乙醇度的影响.

主要方法:

对基因转录和与收获的甜菜根发酵相关的酶活性进行分析.
控制的储存实验在不同的温度 (5,12,20°C),持续时间 (90天) 和通风水平.
用特定的真菌病原体 (Botrytis cinerea,Penicillium vulpinum) 和细菌物种 (Leuconostoc suionicum) 进行注射,以评估对腐烂组织的影响.

主要成果:

收获的甜菜根显示出发酵能力,并积累了乙醇 (300-900 ppm).
储存条件 (温度,持续时间,减少通风) 并没有显著改变健康根中的乙醇度.
腐烂的根组织,特别是那些被Botrytis cinerea,Penicillium vulpinum和Leuconostoc suionicum感染的根组织,显示了显著增加的乙醇水平.

结论:

甜菜根本质上会在收获后产生低水平的乙醇.
储存疾病是提高甜菜根中乙醇度的主要因素.
为了减少收获后的糖损失,需要解决储存在根中的发酵问题,而不仅仅是工厂的微生物活动.

关键词:

这是Beta vulgaris.酒精脱酶的使用发酵发酵发酵发酵皮鲁酸盐脱碳酶是什么腐烂的储存腐烂的储存腐烂

更多相关视频

Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism

Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism

Published on: September 30, 2018

An Assay for Measuring the Effects of Ethanol on the Locomotion Speed of Caenorhabditis elegans

An Assay for Measuring the Effects of Ethanol on the Locomotion Speed of Caenorhabditis elegans

Published on: April 9, 2015

相关概念视频

Microbial Fermentation

Microbial Fermentation

Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...

Fates of Pyruvate

Fates of Pyruvate

Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...