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Process optimization for continuous ethanol fermentation by alginate‐immobilized cells of Saccharomyces cerevisiae HAU‐1
Author(s) -
Yadav B. S.,
Rani Usha,
Dhamija S. S.,
Nigam Poonam,
Singh Dalel
Publication year - 1996
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/jobm.3620360307
Subject(s) - fermentation , dilution , packed bed , calcium alginate , saccharomyces cerevisiae , bioreactor , yeast , chromatography , chemistry , ethanol , biomass (ecology) , ethanol fermentation , volume (thermodynamics) , ethanol fuel , alcohol , biochemistry , food science , calcium , biology , organic chemistry , agronomy , physics , quantum mechanics , thermodynamics
Continuous ethanol production by immobilized cells of Saccharomyces cerevisiae HAU‐1 has been studied using synthetic and molasses based medium in column reactors. Immobilization of 30% yeast cells biomass (wet) in 1.5% calcium alginate gel resulted in the production of 20.8 g · 1 −1 · h −1 alcohol at a dilution rate of 0.36 h −1 with approximately 1/3rd volume of the column reactor packed with gel beads. Optimum diameter of the beads was found to be 3.5 mm for efficient fermentation. The size of the column reactor (length to diameter ratio) also affected the productivity and fermentation efficiency due to gas hold‐up and mass transfer effects. Molasses could also be fermented by this system but at a lower fermentation efficiency which could be improved, to some extent, by supplementation with nutrients.