Tolerance of S. cerevisiae and Z. mobilis to inhibitors produced during dilute acid hydrolysis of soybean meal |
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| Authors: | Deivis E Lujan-Rhenals Rubén O Morawicki Steven C Ricke |
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| Institution: | 1. Department of Food Science , University of Arkansas , Fayetteville , Arkansas , USA;2. Universidad de Córdoba , Córdoba , Colombia;3. Department of Food Science , University of Arkansas , Fayetteville , Arkansas , USA;4. Center for Food Safety , University of Arkansas , Fayetteville , Arkansas , USA |
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| Abstract: | The objective of this research was to determine the minimum inhibitory concentration of 5-hydroxymethyl furfural, furfural, and acetic acid on Saccharomyces cerevisiae (NRRL Y-2233) and Zymomonas mobilis subspecies mobilis (NRRL B-4286) in both detoxified hydrolyzed soybean meal and synthetic YM broth spiked with the three compounds. Soybean meal was hydrolyzed with dilute sulfuric acid (0.0, 0.5, 1.25, and 2.0% wt v?1) at three temperatures (105, 120, and 135°C) and three durations (15, 30, and 45 min) followed by detoxification with activated carbon. Of all the combinations, only the treatments obtained at 135°C, 2.0% H2SO4, and 45 min and the one at 135°C, 1.25% H2SO4, and 45 min showed inhibition in the growth of the tested microorganisms. Spiked YM broths showed inhibition for the highest levels of inhibitors, either applied individually or in combination. |
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| Keywords: | Acetic acid acid hydrolysis bioethanol furfural hydroxymethyl furfural Saccharomyces cerevisiae soybean meal Zymomonas mobilis |
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