The effects of potassium and chloride ions on the ethanolic fermentation of sucrose by Zymomonas mobilis 2716

The inclusion of specific salts in Zymomonas mobilis batch sucrose fermentations can limit by-product formation. Sorbitol and fructo-oligosaccharide formation can be reduced and ethanol production enhanced by manipulating mineral salt concentrations. Chloride salts reduced the production of biomass and sorbitol in favour of fructo-oligosaccharide formation at concentrations lower than 10 g NaCl/l or MgCl2. Higher concentrations led to the accumulation of glucose and fructose. Low concentrations of KH2PO4