Effect of in situ ethanol removal on fermentation of d-xylose by Pachysolen tannophilus
1985; Elsevier BV; Volume: 7; Issue: 5 Linguagem: Inglês
10.1016/s0141-0229(85)80005-3
ISSN1879-0909
Autores Tópico(s)Enzyme Production and Characterization
ResumoIn situ removal of ethanol in the fermentation of D-xylose by Pachysolen tannophilus has been found to be effective in raising the fermentation rate. The improvement in fermentation rate was primarily due to rapid cell growth and the high cell concentration achieved under reduced ethanol inhibition. The ethanol level in broth had little effect on the specific ethanol productivity of cells or the terminal yield of ethanol. As a means of ethanol separation, adsorption by hydrophobic silicalite was convenient and effective in that silicalite-broth contact did not create any ill effects on thefermentation.
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