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The effects of mixing, temperature, and nutrient concentration on the fermentation of a mixed sugar solution simulating the hexose content of waste sulfite liquor
Author(s) -
Pineault G.,
Pruden B. B.,
Loutfi H.
Publication year - 1977
Publication title -
the canadian journal of chemical engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.404
H-Index - 67
eISSN - 1939-019X
pISSN - 0008-4034
DOI - 10.1002/cjce.5450550316
Subject(s) - fermentation , sulfite , chemistry , sugar , hexose , food science , yeast , mixing (physics) , nutrient , ethanol fermentation , chromatography , biochemistry , organic chemistry , physics , quantum mechanics , enzyme
Abstract The results of changes in temperature, mixing and nutrient concentration on the conversion by yeast of D‐mannose, D‐galactose, and D‐glucose using Saccharomyces cerevisiae strain were studied. These sugars are present in waste sulfite liquor. From the operating conditions used in this study, the most rapid removal of sugars found at a pH of 5 were temperature 36°C, mixing 700 rpm, and nutrient concentration 13.3 g/1. The fermentation was carried in a three‐litre batch reactor and the main variables measured were dissolved oxygen, yeast growth, alcohol production, total sugar consumption, and D‐mannose, D‐galactose and D‐glucose utilization. It was found that the fermentation could be fitted to the published Kono‐Assai model.