Sentence examples for utilization of the sugars from inspiring English sources

In other words, sequential utilization of the sugars extends fermentation times.

In the selected strain, P. hubeiensis IPM1-10, thighestest lipid concentration and cell mass were achieved with almost complete utilization of the sugars.

More importantly, ABE vacuum recovery and fermentation allowed near-complete utilization of the sugars (~98 %) in the broth.

Mannose fermentation is normally efficient in S. cerevisiae, whereas the ability to ferment galactose is strain dependent [ 78], and the genes for galactose utilization are furthermore repressed by glucose [ 79, 80], leading to a typical sequential utilization of the sugars.

The combination of inhibitors, salts, mixed sugars, and ethanol produced from the fermentation (generally referred to as 'hydrolysate toxicity') is a huge burden on the microorganism that prevents complete utilization of the sugars and high ethanol production [ 2].

When a CCR-positive strain is used for bio-based chemical production from mixed sugar substrates, the overall process design is restricted and productivity is reduced because of the sequential utilization of the sugars.

Transcripts for utilization of L-arabinose (p = 0.013), a sugar known to accumulate in the distal intestine of FF pigs due to the hydrolysis of plant-based non-starch polysaccharide additives [50], and for utilization of the sugar alcohol mannitol (p = 0.008) were each observed more commonly in the FF group.

Growth ceased completely at extended fermentation time (≥120 h), even though more than half of the initial xylose was still present and utilization of the sugar substrate continued further on.

Among the rare examples of superior S. arboricolus performance were better utilization of the sugar alcohol mannitol, one of the most abundant energy storage molecules in nature [ 31] and tolerance to biotin depletion, rarely observed in S. cerevisiae due to ancestral loss of the biotin synthesis genes BIO1 and BIO6[ 32].

Furthermore, sequencing studies on the genes involved in CCR showed that the mechanism for co-utilization of the sugars could be different from previously known mechanisms.

In the context of lignocellulose fermentation, these genetic modifications must be evaluated in the presence of other lignocellulose derived sugars (glucose, galactose, mannose and arabinose) and together with genetic modifications that favour the utilization of these sugars.