Produção Nacional
Influence of temperature, dilution rate and sugar concentration on the establishment of steady-state in continuous ethanol fermentation of molasses
1985; Elsevier BV; Volume: 6; Issue: 3 Linguagem: Inglês
10.1016/0144-4565(85)90044-7
ISSN1878-2523
AutoresL. Perego, Joelma Dias, Luiz H. Koshimizu, M. Regina de Melo Cruz, Walter Borzani, Marina L. R. Vairo,
Tópico(s)Microbial Metabolic Engineering and Bioproduction
ResumoContinuous ethanol fermentations of sugar-cane blackstrap molasses were carried out in a laboratory-scale stirred vessel, without aeration and with no cell recycle, at different temperatures (27, 32 and 37°C), dilution rates (0·03-0·15 h−1) and sugar concentrations (100–190 g litre−1). In all the experiments at 27°C the system attained a steady-state, even when the ethanol concentration in the fermenting medium was as high as 76·4 g litre−1. Steady-states were never reached at 37°C even at a relatively low ethanol concentration (33·0 g litre−1). At 32°C the system response depended on the values of the dilution rate and sugar concentration. In this last case, the steady-state region can be represented by a graph of D versus So by means of ‘iso-alcoholic’ curves.
Referência(s)