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Effects of inoculum size on ethanol inhibition modeling and other fermentation parameters
Author(s) -
Vega J. L.,
Navarro A. R.,
Clausen E. C.,
Gaddy J. L.
Publication year - 1987
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260290512
Subject(s) - fermentation , ethanol , chemistry , food science , ethanol fermentation , biochemistry
The effects of inoculum size on the kinetics of ethanol fermentation are not well defined in the literature. The purpose of this article is to examine the influence of the initial cell concentration on the modeling of ethanol inhibition. Experimental results show that increasing the inoculum level decreases the severity of ethanol inhibition. The effect of cell concentration can be related to the different inhibitory effects of autogeneously produced versus extracellularly added ethanol. On this basis, it is concluded that the extracellular ethanol concentration in the fermentation media is not the only variable to account for product inhibition modeling. Other fermentation parameters, such as yields and maintenance coefficients, are presented at different levels of initial cell concentration.