- •1 Introduction and outline
- •2 Review of literature
- •2.1 Structure of dextran
- •2.2 Microbial loading in sugar factories
- •2.3 The common methods of dextran fractions determination
- •2.4 Dextran content during the process of sugar production
- •2.5 Dextrans associated with processing problems
- •2.6 Crystallization process
- •2.6.1 Growth rate of sucrose crystals
- •2.6.2 Crystallization kinetics
- •2.6.3 Parameters influencing crystallization kinetics
- •2.6.4 Crystal morphology
- •2.7 The Economic gain
- •3 Material and methods
- •3.1 Material
- •3.2 Analytical methods
- •3.2.1 Determination of dextran
- •3.2.1.1 Robert method
- •3.2.1.2 Haze method
- •3.2.2 Microbiological experiments
- •3.2.2.1 Isolation
- •3.2.2.2 Identification
- •3.2.2.2.1 Gas and acid formation
- •3.2.2.2.2 Catalase test
- •3.2.2.2.3 Gram characteristics (KOH-Test)
- •3.2.2.2.4 Identification by API 50 CHL test
- •3.2.2.2.5 L/D-Lactic acid test
- •3.2.3 Crystallization experiments
- •3.2.3.1 Measurement of growth rate of sucrose crystals
- •3.2.3.1.1 Required amount of dextran and seed
- •3.2.3.1.2 Calculation of the growth rate of sucrose crystals:
- •3.2.3.2 Dynamic viscosity
- •3.2.3.3 Crystal morphology and surface topography
- •3.2.3.4 Image analysis
- •3.2.4 Statistical analysis
- •4 Results and discussion
- •4.1 Sensitivity and accuracy of different methods for the determination of dextrans of varying molecular mass
- •4.1.1 Robert’s Copper method sensitivity
- •4.1.2 Haze method sensitivity
- •4.2 Microbial sources of dextran an identification of relevant microorganisms in sugar factories
- •4.3 Levels of dextran contents in different sugar beet factories
- •4.4 Quality of factory final products and their relationship to the levels of dextran during different industrial periods
- •4.5 Influence of dextran concentrations and molecular fractions on the rate of sucrose crystallization in pure sucrose solutions
- •4.5.1 Influence of different temperatures on growth rate of sucrose crystals in the presence of dextran
- •4.6 Elucidation of crystallization kinetics in presence of dextran molecules
- •4.7 Influence of dextran molecule fractions on sucrose solution viscosity
- •4.8 Influence of dextran on the morphology and surface topography of sucrose crystals in presence of dextran
- •4.8.1 Crystal morphology
- •4.8.2 Surface topography
- •4.9 Technical and technological consequences and future perspectives
- •5 Summary
- •6 References
- •7 Appendix
- •8 C. V. and List of Publications
Appendix |
102 |
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|
7 Appendix
Appendix 1: The characterization morphology of isolated strains
|
Strains |
|
Source |
Isolation |
Colony |
Microscopy |
Notices |
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|
|
morphology |
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S1 |
|
Raw juice |
Media: |
Round, entire |
Coccus, |
Bacteria |
|
|
|
|
MRS-Agar |
margin, white, |
single |
7*102 cfu/g |
|
|
|
|
Temperature: |
convex, glistening, |
|
|
|
|
|
|
30°C |
d=1mm |
|
|
|
S2 |
|
Raw juice |
|
Round, entire |
Coccus, |
Bacteria |
|
|
|
|
|
margin, convex, |
single |
6*102 cfu/g |
|
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|
glistening, centre |
|
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structured/clear, |
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margin translucent, |
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|
d = 1 mm |
|
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S3 |
|
Raw juice |
|
Round, entire |
Coccus, |
Bacteria |
|
|
|
|
|
margin, centre |
Single and |
3*102 cfu/g |
|
|
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|
structured/unclear, |
diplococcus |
|
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|
|
margin translucent |
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S4 |
|
Raw juice |
|
Like S1 |
single |
Yeast , |
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|
|
1*102 cfu/g |
|
S5 |
|
Raw juice |
|
Round, lobate, |
Coccus, |
Bacteria |
|
|
|
|
|
glistening, but |
Diplococcus |
2*102 cfu/g |
|
|
|
|
|
lobate / unclear |
|
|
|
|
|
|
|
d= 1.5 mm |
|
|
|
S6 |
|
Raw juice |
|
Like S4 but |
single |
Yeast cells |
|
|
|
|
|
translucent |
|
8*102 cfu/g |
|
S7 |
|
Raw juice |
|
Round, translucent, |
single |
Yeast |
|
|
|
|
|
filamentous, |
|
2*102 cfu/g |
|
|
|
|
|
lobate,bristly, d = |
|
|
|
|
|
|
|
3.5 mm |
|
|
|
S8 |
|
Raw juice |
|
Round, entire |
|
Yeast cells |
|
|
|
|
|
margin, convex, |
|
1*103 cfu/g |
|
|
|
|
|
yellow-brown, dull, |
|
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|
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|
|
d=1.5 mm |
|
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|
S9 |
|
Raw juice |
|
white, entire |
|
Yeast cells |
|
|
|
|
|
margin, irregular, |
|
1*103 cfu/g |
|
|
|
|
|
glistening, d=2 mm |
|
|
|
S10 |
|
Cossettes |
|
Round, entire |
|
Yeast cells |
|
|
|
|
|
margin, red, convex, |
|
|
|
|
|
|
|
not translucent, d=2 |
|
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|
mm |
|
|
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S11 |
|
Cossettes |
|
lobate, no entire |
|
Yeast cells |
|
|
|
|
|
margin |
|
|
|
S12 |
|
Raw juice |
|
Like S1 |
Coccus |
Bacteria |
|
S13 |
|
|
|
|
|
|
|
|
Raw juice |
|
Like S2 |
Coccus |
Bacteria |
|
|
S14 |
|
|
|
|
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|
|
Raw juice |
|
Like S1 |
Coccus |
Bacteria |
|
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Appendix |
103 |
|
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|
Appendix 2: Characterizations of the isolated bacteria strains
Strains |
|
Test |
|
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|
Gas formation |
Gram (KOH- |
|
Catalase test |
Acid |
|
|
Test) |
|
|
formation |
|
|
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|
|
S1 |
+ |
+ |
|
- |
+ |
S2 |
+ |
+ |
|
+ |
+ |
S3 |
- |
+ |
|
+ |
+ |
S5 |
+ |
+ |
|
- |
+ |
S12 |
+ |
+ |
|
- |
+ |
S13 |
+ |
+ |
|
- |
+ |
S14 |
+ |
+ |
|
- |
+ |
|
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|
Appendix |
104 |
|
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|
Strains
Leu.m.ssp cremoris
Leu.m.ssp m../ dextranicum1
Leu.m.ssp m./ dextranicum2
S1
S5
S12
S13
S14
Appendix 3: Analyze the API 50 CHL Test for Leuconostoc
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Sugar |
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Time |
0 |
1 2 3 |
4 |
5 |
6 |
7 8 9 |
10 |
11 |
12 |
13 |
14 |
15 |
16 |
17 |
18 |
19 |
20 |
21 |
22 |
23 |
24 |
25 |
||||
(Day) |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
+++ |
+++ |
- |
- |
- |
- |
- |
- |
- |
- |
- |
- |
+ ++ |
- |
- |
- |
|
||||||||||||||||||||||||||
|
- |
- |
- |
- |
+++ |
++ |
+++ |
- |
- |
- |
+++ |
+++ |
+++ |
+++ |
- |
- |
- |
- |
- |
- |
- |
+++ |
+++ |
+++ |
+++ |
+++ |
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- |
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- |
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- |
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- |
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+++ |
|
+++ |
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+++ |
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++ |
|
+++ |
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+++ |
|
+++ |
- |
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- |
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- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
+++ |
|
- |
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+ |
|
++ |
1 |
- |
|
- |
|
- |
|
- |
|
+++ |
|
++ |
|
+++ |
|
- |
|
- |
|
- |
|
- |
|
+++ |
|
++ |
|
+ |
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
++ |
|
++ |
|
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++ |
2 |
- |
|
- |
|
- |
|
- |
|
+++ |
|
++ |
|
+++ |
|
- |
|
- |
|
- |
|
+ |
|
+++ |
|
+++ |
|
+++ |
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
+++ |
|
+++ |
|
++ |
|
+++ |
5 |
- |
|
- |
|
- |
|
- |
|
+++ |
|
++ |
|
+++ |
|
- |
|
- |
|
- |
|
+++ |
|
+++ |
|
+++ |
|
+++ |
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
+++ |
|
+++ |
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+++ |
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+++ |
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|||||||||||||||||||||||
1 |
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
|
+++ |
|
- |
|
- |
|
- |
|
+++ |
|
+++ |
|
+++ |
|
+++ |
- |
|
- |
|
- |
|
- |
|
++ |
|
- |
|
+++ |
|
- |
+++ |
|
- |
|
++ |
|
++ |
2 |
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
|
+++ |
|
- |
|
- |
|
- |
|
+++ |
|
+++ |
|
+++ |
|
+++ |
- |
|
- |
|
- |
|
- |
|
+++ |
|
- |
|
+++ |
|
- |
+++ |
|
++ |
|
+++ |
|
+++ |
5 |
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
|
+++ |
|
- |
|
- |
|
- |
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+++ |
|
+++ |
|
+++ |
|
+++ |
- |
|
- |
|
- |
|
- |
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+++ |
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- |
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+++ |
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- |
+++ |
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+++ |
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+++ |
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+++ |
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|||||||||||||||||||||||
1 |
- |
|
- |
|
- |
|
- |
|
+++ |
|
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
|
++ |
|
++ |
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
- |
++ |
|
+ |
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+ |
|
++ |
2 |
- |
|
- |
|
- |
|
- |
|
+++ |
|
+ |
|
- |
|
- |
|
- |
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- |
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+ |
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+++ |
|
+++ |
|
+++ |
- |
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- |
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- |
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- |
|
+++ |
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- |
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+++ |
|
++ |
++ |
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++ |
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+ |
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+++ |
5 |
- |
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- |
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- |
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- |
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+++ |
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+ |
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- |
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++ |
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+++ |
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+++ |
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+++ |
- |
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- |
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- |
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- |
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+++ |
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- |
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+++ |
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++ |
++ |
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++ |
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++ |
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+++ |
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|||||||||||||||||||||||
1 |
- |
|
- |
|
- |
|
- |
|
+++ |
|
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
|
++ |
|
- |
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
- |
|
- |
++ |
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+ |
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+ |
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++ |
2 |
- |
|
- |
|
- |
|
- |
|
+++ |
|
+ |
|
- |
|
- |
|
- |
|
- |
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- |
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+++ |
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+++ |
|
++ |
- |
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- |
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- |
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- |
|
+++ |
|
- |
|
- |
|
++ |
+++ |
|
+++ |
|
++ |
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+++ |
5 |
- |
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- |
|
- |
|
- |
|
+++ |
|
+ |
|
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
|
+++ |
|
+++ |
- |
|
- |
|
- |
|
- |
|
+++ |
|
- |
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- |
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+++ |
+++ |
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+++ |
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++ |
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+++ |
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|||||||||||||||||||||||
1 |
- |
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- |
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- |
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- |
|
+++ |
|
- |
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- |
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- |
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- |
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- |
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++ |
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+++ |
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+++ |
|
+++ |
- |
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- |
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- |
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- |
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+++ |
|
- |
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- |
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- |
+++ |
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++ |
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++ |
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++ |
2 |
- |
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- |
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- |
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- |
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+++ |
|
- |
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- |
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- |
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- |
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- |
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+++ |
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+++ |
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+++ |
|
+++ |
|
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- |
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- |
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- |
|
+++ |
|
- |
|
- |
|
- |
+++ |
|
+++ |
|
+++ |
|
+++ |
5 |
- |
|
- |
|
- |
|
- |
|
+++ |
|
- |
|
- |
|
- |
|
- |
|
- |
|
+++ |
|
+++ |
|
+++ |
|
+++ |
- |
|
- |
|
- |
|
- |
|
+++ |
|
- |
|
- |
|
- |
+++ |
|
+++ |
|
+++ |
|
+++ |
Appendix |
105 |
|
|
|
|
Strains
Leu.m.ssp cremoris
Leu.m.ssp m../ dextranicum1
Leu.m.ssp m./ dextranicum2
S1
S5
S12
S13
S14
|
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Sugar |
|
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|
Time |
26 |
27 |
28 |
29 |
30 |
31 |
32 |
33 |
34 35 36 37 38 39 |
40 41 42 43 44 45 |
46 |
47 |
48 |
49 |
||||||||||
(Day) |
- |
- |
- |
+ |
- |
+ |
- |
- |
- |
- |
- - - |
- |
- |
- |
- |
- - |
- |
- |
- |
- |
- |
|||
|
||||||||||||||||||||||||
|
+++ |
+++ |
+++ |
++ |
+++ +++ +++ |
- |
- |
++ |
- |
- |
- |
+++ +++ |
- |
- |
- |
- |
- |
- |
+ |
- |
- |
|||
|
+ |
+ |
+++ |
+ |
+++ +++ +++ |
- |
- |
+++ |
- |
- |
- |
+ |
+++ |
- |
- |
- |
- |
- |
- |
+ |
- |
+ |
||
1 |
- |
++ |
+++ |
- |
+++ +++ |
- |
- |
- |
+++ |
- |
- |
- |
++ |
+++ |
- |
- |
- |
- |
- |
- |
+ |
- |
+ |
|
2 |
- |
+++ |
+++ |
- |
+++ +++ +++ |
- |
- |
+++ |
- |
- |
- |
++ +++ |
|
- |
- |
- |
- |
- |
+ |
- |
+ |
|||
5 |
+++ |
+++ |
+++ |
++ |
+++ +++ +++ |
- |
- |
+++ |
- |
- |
- |
++ +++ |
- |
- |
- |
- |
- |
- |
+ |
- |
+ |
1 |
++ |
+++ |
+++ |
++ |
++ |
+++ |
+++ |
- |
- |
- |
- |
- |
- |
- |
++ |
- |
- |
- |
- |
- |
- |
- |
- |
- |
2 |
+++ |
+++ |
+++ |
+++ |
+++ |
+++ |
+++ |
- |
- |
- |
- |
- |
- |
- |
++ |
- |
+++ |
- |
- |
- |
- |
- |
- |
- |
5 |
+++ |
+++ |
+++ |
+++ |
+++ |
+++ |
+++ |
- |
- |
- |
- |
- |
- |
- |
++ |
|
+++ |
- |
- |
- |
- |
- |
- |
- |
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|
1 |
++ |
+ |
+++ |
- |
+++ |
++ |
+++ |
- |
- |
- |
- |
- |
- |
++ |
++ |
- |
- |
- |
- |
- |
- |
+ |
- |
+ |
2 |
++ |
+++ |
+++ |
- |
+++ |
+++ |
+++ |
- |
- |
+++ |
- |
- |
- |
++ |
+++ |
- |
+++ |
- |
- |
- |
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