Hydrolyses of rye grass straw for propagation of Candida utilis Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/n296x214z

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  • The dilute sulfuric acid hydrolysis of annual rye grass (Lolium multiflorum) straw was investigated. The straw was hydrolyzed in a stainless steel pressure bomb at 121° C, 135° C, and 150° C with 0.5 to 3.0 percent sulfuric acid for time periods up to 40 minutes. These conditions resulted in the hydrolysis of the hemicellulose portion and possibly some of the amorphous region of the alphacellulose. The sugars in the hydrolyzates were identified and quantitated by gas-liquid chromatography. The predominate sugars were xylose with glucose and mannose following, respectively. These three sugars constituted approximately 80 to 90 percent of the total sugars. Galactose and arabinose were also recovered. The results of the single-stage hydrolyses indicated that mannose was released at the milder hydrolytic conditions (121°C), and was destroyed as the conditions became more severe. Optimum yields of mannose were 2.5 to 3.2 grams per liter. Glucose yields increased as the hydrolysis conditions increased in severity. Optimum yields of glucose were 3.5 to 4.3 grams per liter. Xylose yields increased as the conditions became more severe up to 150° C and then they started to decline. Optimum xylose yields were 12 to 16 grams per liter. The difference in mannose, glucose, and xylose release and destruction can be attributed to the total amounts of each sugar in the hemicellulose, relative stability to acid, number of sources, and accessibility of the sources. A two-stage hydrolysis, undertaken to optimize hexose and total sugar yields, showed that a higher yield of hexose could be obtained in this manner. Growth studies using Candida utilis (strain NRRL Y-1084) indicated that there was an increase in the inhibition of growth as the severity of the hydrolysis was increased. This was believed to be the result of increased degradation sugars to compounds toxic to the yeast.
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