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Process control of an ethanol fermentation with an enzyme thermistor as a sucrose sensor

✍ Scribed by Carl Fredrik Mandenius; Bengt Danielsson; Bo Mattiasson

Publisher
Springer Netherlands
Year
1981
Tongue
English
Weight
322 KB
Volume
3
Category
Article
ISSN
0141-5492

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✦ Synopsis

An enzyme thermistor was used to monitor and control the sucrose concentration in a conversion of sucrose to ethanol with immobilized yeast. A continuous stirred tank reactor containing calcium alginate to entrap Saccharomyces cerevisiae was used. The enzyme thermistor was continuously measuring the sucrose concentration in the fermenter with an on-line arrangement giving stable and reproducible heat signals. The control of the sucrose concentration level was performed with an analogue PI-controller.

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✍ Peter Dočolomanský; Peter Gemeiner; Danica Mislovičová; Vladimír Štefuca; Bengt 📂 Article 📅 1994 🏛 John Wiley and Sons 🌐 English ⚖ 634 KB

Screening and design of immobilized biocatalysts (IMBs) is a time-consuming process. An ideal process should be universal, fast, convenient, precise, and reproducible. Many of these requirements are met by enzymic flow microcalorimeters, also known as enzyme thermistors (ETs) or thermal assay probes