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Production of ethanol by aZymomonassp strain, free and immobilized in pectin

✍ Scribed by S. Acosta; D. A. S. Callieri; A. Navarro

Publisher
Springer
Year
1988
Tongue
English
Weight
335 KB
Volume
4
Category
Article
ISSN
1573-0972

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Production of ethanol by yeasts immobili
Production of ethanol by yeasts immobilized in pectin
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were immobilized by occlusion in pectin gel, no significant changes in their biological activity being observed. The ethanol production rate was found to be negatively affected by the diameter of the beads when the cell concentration in them was high. The fermentative activity was only slightly modi

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Yeast cells (Saccharomyces cerevX~iae) were immobilized in pectin gel, incubated 12 h at 30Β°C and then used for the continuous production of ethanol employing a wedge-shaped horizontal reactor and sugar cane molasses as the carbon source. Under steady state conditions the mean residence time was 1.6

The production of ethanol by immobilized
The production of ethanol by immobilized yeast cells
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## Abstract __Saccharomyces cerevisiae__ cells were immobilized in calcium alginate beads for use in the continuous production of ethanol. Yeasts were grown in medium supplemented with ethanol to selectively screen for a culture which showed the greatest tolerance to ethanol inhibition. Yeast beads