Molasses, a broad term used to describe concentrated sugarcane or sugarbeet juice solutions after removal of sucrose crystals, are an industrial byproduct of the raw sugar production process. Natural molasses have variable compositions that are not entirely known. This knowledge gap is a hindrance to both scientific research and industry, where molasses are used in several processes, including production of fuel ethanol from molasses by fermentation with brewer's yeast (Saccharomyces cerevisiae).
that behaved as similarly as possible to the yeast used in industrial processing of molasses," said Thiago Basso, last author of the article and a professor at the University of São Paulo's Engineering School in Brazil. Basso is thesis advisor to first author Kevy Eliodório and second author Gabriel Cunha.
"We produced standardized synthetic molasses that can be tested by researchers anywhere in the world as a culture medium for the microorganisms they're studying. In addition, results obtained in different labs can more easily be compared. That's important to science," Eliodório said, adding as an example that the formulation was tested at the Helmholtz Center for Environmental Research in Germany while he was there on a doctoral research internship.
The methodology applied was based on a combination of data reported in the literature and previous research by Basso, in which he formulated synthetic molasses without fully defining its composition, owing to the presence of peptone, a substance whose composition is neither totally controllable nor entirely known. Systematic adjustments were made using data from real samples, the literature and prior composition.
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