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Impact of fermentation system initial status on oscillations in very high gravity ethanol continuous fermentation process and analysis of fermentation efficiency improvement / 生物工程学报
Chinese Journal of Biotechnology ; (12): 604-609, 2010.
Article en Zh | WPRIM | ID: wpr-292231
Biblioteca responsable: WPRO
ABSTRACT
Prior research reported the oscillatory behavior characterized by long period and high amplitude during high gravity continuous ethanol fermentations at the dilution rate of 0.027 h(-1). In this paper, high gravity continuous ethanol fermentations using Saccharomyces cerevisia at different dilution rates were carried out. Similar oscillations were observed when the dilution rate was switched to 0.04 h(-1). Both oscillatory and steady processes can be achieved at dilution rates of 0.027 or 0.04 h(-1), which depends on the initial status of the fermentation system. However, compared to steady process at the same dilution rate of 0.04 h(-1), the average residual sugar concentration was lowered by 14.8% for the oscillatory process, while the average ethanol concentration and productivity were increased by 12.6% and 12.3%, respectively. Further investigation revealed that besides the lag time, oscillatory processes were different from steady ones in kinetics because a higher specific growth rate can be achieved at the same residual sugar and ethanol concentrations (increased by 53.8% in average).
Asunto(s)
Texto completo: 1 Índice: WPRIM Asunto principal: Saccharomyces cerevisiae / Carbohidratos / Hipergravedad / Reactores Biológicos / Etanol / Fermentación / Metabolismo / Microbiología Idioma: Zh Revista: Chinese Journal of Biotechnology Año: 2010 Tipo del documento: Article
Texto completo: 1 Índice: WPRIM Asunto principal: Saccharomyces cerevisiae / Carbohidratos / Hipergravedad / Reactores Biológicos / Etanol / Fermentación / Metabolismo / Microbiología Idioma: Zh Revista: Chinese Journal of Biotechnology Año: 2010 Tipo del documento: Article