The production of ethanol by immobilized yeast cells

✍ Scribed by David Williams; Douglas M. Munnecke

• Publisher: John Wiley and Sons
• Year: 1981
• Tongue: English
• Weight: 559 KB
• Volume: 23
• Category: Article
• ISSN: 0006-3592
• DOI: 10.1002/bit.260230809

✦ Synopsis

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 were produced from a yeast slurry containing 1.5% alginate (w/v) which was added as drops to 0.05__M__ CaCl~2~ solution. To determine their optimum fermentation parameters, ethanol production using glucose as a substrate was monitored in batch systems at varying physiological conditions (temperature, pH, ethanol concentration), cell densities, and gel concentration. The data obtained were compared to optimum free cell ethanol fermentation parameters. The immobilized yeast cells examined in a packed‐bed reactor system operated under optimized parameters derived from batch‐immobilized yeast cell experiments. Ethanol production rates, as well as residual sugar concentration were monitored at different feedstock flow rates.