A reduced specific ethanol‐forming performance of yeast at high biomass concentrations as a result of a changed ethanol‐tolerance behaviour of the cells under condition of limitation I. A theoretical treatment

Abstract

The loss of fermentative activity of yeast cells, observed in continuous fermentation experiments a t increasing biomass concentration is explained by the assumption that the ethanol-tolerance behaviour of the microorganisms changes if a growth-stabilizing factor limitation is present.A mathematical specification of the relationships existing in thia context is given and an improved steady-state productivity model of ethanol production is derived.