Ethanol from whey: Continuous fermentation with cell recycle
作者:
J. H. Janssens,
A. Bernard,
R. B. Bailey,
期刊:
Biotechnology and Bioengineering
(WILEY Available online 1984)
卷期:
Volume 26,
issue 1
页码: 1-5
ISSN:0006-3592
年代: 1984
DOI:10.1002/bit.260260102
出版商: Wiley Subscription Services, Inc., A Wiley Company
数据来源: WILEY
摘要:
AbstractThe production of ethanol from cheese whey lactose has been demonstrated using a single‐stage continuous culture fermentation with 100% cell recycle. In a two‐step process, an aerobic fed batch operation was used initially to allow biomass buildup in the absence of inhibitory ethanol concentrations. In the anaerobic ethanol‐producing second step, a strain ofKluyveromyces fragilisselected on the basis of batch fermentation data had a maximum productivity of 7.1 g ethanol/L/h at a dilution rate of 0.15 h−1, while achieving the goal of zero residual sugar concentration. The fermentation productivity diminished when the feed sugar concentation exceeded 120 g/L despite the inclusion of a lipid mixture previous shown to enhance batch fermentation product
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