Cellulase Producing Microorganisms Essay

Yeast is a fungus that can generate glucose into energy without using any oxygen molecules. We tested the fermenting ability of yeast from two different carbon sources: glucose and aspartame. We hypothesized that yeast is unable to use the carbon sources of aspartame. To do this, we decided to use both carbon sources in the same concentration. Each carbon source was mixed with the same amount of yeast solution. The experiment group of 5.5 mM aspartame solution was compared with the control group of 5.5mM glucose solution. We recorded the rate of fermentation for glucose and aspartame in the Vernier Lab Quest. The fermentation rate of aspartame is a negative number, and glucose is a positive number. Our results show that yeast was unable to ferment aspartame as yeast fermented glucose. The results indicate that aspartame has no effect on yeast fermentation rate because yeast do not catabolize aspartame because it does not have the appropriate enzymes to break it down.

Citrobacter Freundii is a species of bacteria that can be potentially harmful to humans. It is known to cause meningitis by protruding into the brain and replicating itself (1). The Citrobacter species has also been found as a cause of some urinary tract infections, diarrhea, and even gastrointestinal diseases and symptoms (3). C. Freundii can be located in a wide variety of soils and water (3). Lastly, it is also the cause of many nosocomial infections due to its presence in water (1).

Once all reducing sugars are fermented to ethanol, yeast levels begin to decline and lactic acid bacteria are able to grow.

Alcohol fermentation is the process of glucose being broken down by yeast (and some bacteria) to produce ethyl alcohol, CO2 and 2 ATP molecules. In lab, we first studied the effect that various concentrations of sucrose, the substrate, and temperature has on the rate of fermentation.

The purpose of this experiment is to determine the rate of fermentation in yeast cells as they are converted to alcohol with the use of five different sugars (Sucrose, Glucose, Equal®, Splenda®, and Brown Sugar (sucrose with molasses)). Yeast uses sugar to make chemical energy, as a result alcohol and carbon dioxide are also formed as a byproduct. Generally, fermentation is an anaerobic process and a means of creating ATP without the presence of oxygen. During fermentation, the sugar(s) will be transformed into two 3-Carbon sugars known as pyruvate, from there, the pyruvate is turned to ethanol alcohol (Holcberg, 1981). The experimental organisms in this lab are the brown sugar and sugar substitutes Equal® and Splenda®, they are being compared

Ethanol is a green renewable energy that produces from lignocellulosic materials. In the process, rice straw and corn straw required the physical pretreatment, chemical pretreatment at 100oC for 2 hours, and consequently with cellulase hydrolysis at pH 4.8, 42oC. Therefore, the concentration of 2 - 4 %(v/v) of HCl and H2SO4 were applied. Moreover, the 4 %(v/v) of HCl solution released the highest amounts of total sugar, glucose, and xylose. The corn straw produced the total sugar at 61.43 g/L while rice straw generated 27.36 g/L. The HCl pretreatment released a higher amount of xylose than glucose, In the corn straws, the HCl pretreatment produced the 14.59 g/L of xylose and 7.46 g/L of glucose whereas, in the rice straw pretreatment, the process

RATE OF FERMENTATION Abstract The purpose of the experiment was to explore the effects of yeast concentration on rate of fermentation. This was achieved by adding different levels of yeast in suspension into a 20mL-measuring cylinder of glucose solution, sitting in hot water from the tap (roughly about 30 degrees Celsius). The oxygen was collected in the test tube and therefore measuring the rate of which fermentation occurred.

The sugar beets and sugar cane are very good examples of these feed stocks that contain the sugar. Corn contains starch that can easily be converted into the sugar that is needed. Even most of the trees and grasses have cellulose that can be easily turned into sugar and then used in the making of ethanol (Mukherjee 1 para 2).The ethanol process always starts by grinding up the feedstock which makes it more quickly and easily processed.

The investigation stage of this report will focus on comparing fermentation and hydration as methods on producing ethanol. The report will detail each method on their physical production, hazards, environmental impacts and global production. From this the author will gain a clear understanding on each key area and then form a solid and justified opinion on which is the most effective method of producing ethanol.

how starch and cellulose are treated to allow them to be used by the yeast?

To date, when issues related with environment, GHG(Green House Gas), sustainability are gradually concerned, increasing people are pursuing new ways to lower down the negative effect exerted by modern industry. This also attract government’s attention upon encouraging utilization and production of alternative energy and offering financial aid for some newly high-tech companies. One solution to deal with this global concerns is finding or develop alternate fuels to replace the fossil fuels such as biofuels. The utilization of biofuels as energy for transportation is mainly driven by the over-depletion of oil, the concerns about energy consumption and the emission of Green House gas. However due to some barriers, the most recently used biofuels will replace around 10 to 15% of fossil fuels in the field of transportation[2]. [Is it MLA citation style?

In recent years, the biotechnological use of xylans and xylanases has grown remarkably (Aristidou and Pentillä 2000; Subramaniyan and Prema 2002; Beg et al., 2001; Techapun et al., 2003). The end-products of xylan degradation of considerable importance in commercial applications are furfural and xylitol (Parajó et al., 1998). Xylan can be converted to β-D-xylopyranosyl and its oligosaccharides via two types of hydrolysis: acid or enzymatic. Acid hydrolysis is often preferred because it is faster, but it is accompanied by the formation of toxic compounds that may hinder subsequent microbial fermentation. Furthermore, in the long run, it can lead to corrosion of the metallic equipment that comes in contact with the acid. Recently, some industrial companies have shown interest in the development of efficient enzymatic processes to be used instead of acid hydrolysis in the treatment of material containing hemicellulose. Commercial xylanases are industrially produced, for example, in Japan, Finland, Germany, Republic of Ireland, Denmark, Canada and the USA. The microorganisms used to obtain these enzymes are Aspergillus niger, Trichoderma sp. and Humicola insolens. Nevertheless, commercial xylanases can also be obtained from bacteria. Xylanase began to be used in the 1980s: initially in the preparation of animal feed and later in the food, textile and paper industries. Currently, xylanase and cellulase, together with pectinases, account for 20% of the world enzyme market.

The capacity of Clostridium to directly degrade complex sugars into simpler ones to produce energy, or to synthesize acetic acid from less costly inputs, suggests that these bacteria could produce acetic acid more efficiently than ethanol-oxidizers like Acetobacter (Jia et al., 2007). Despite this fact, Clostridium bacteria are more susceptible to acid than Acetobacter (Jia et al., 2007). Even the most acid-tolerant Clostridium strains can produce vinegar in concentrations of only a few per cent, compared to Acetobacter strains that can produce vinegar in concentrations up to 20%. At present, it remains more cost-effective to produce vinegar using Acetobacter, rather than using Clostridium and concentrating it. As a result, although acetogenic bacteria have been known since 1940, their industrial use is confined to a few niche applications (Jia et al., 2007).

Fermentation is the anaerobic breakdown of carbohydrates, such as glucose, in both animals and food. This process releases carbon dioxide gas from the carbohydrate that is being degraded. Fermentation is important to animals and humans because it allows chemical energy in the form of adenosine triphosphate to be generated without the presence of oxygen. It is also crucial in the creation of many foods, such as wine and yogurt (The Editors of Encyclopedia Britannica, 2015). Yeast is a needed input for the creation of alcohol by fermentation because it contains enzymes that breakdown carbohydrates ("Yeast," n.d.). This experiment can help determine which carbohydrates can produce the fastest rate of fermentation to create these alcoholic beverages

Cellulose consists of a flat and linear structure containing hydrogen bonds that form polycrystalline fiber bundles (Huber and BeMiller 2017). There are repeating -glucopyranosyl units bound by 14 glycosidic linkages which form pleated chains parallel to the direction of the fibers (Belitz et al. 2009). The source of the cellulose affects the degree of polymerization which can range from 1000 to 14000 (Belitz et al. 2009). The hydrogen bonds that stabilize the parallel chains cause cellulose to have a high molecular weight and be insoluble in water, however it can be modified to become water soluble gums (Huber and BeMiller 2017).