Continuous production of ethanol in a two-stage fermentation process using a protein — Phospholipid complex as a protective agent

Jin, Cheng; Wang, S.S.

doi:10.1016/0141-0229(82)90041-2

Enzyme and Microbial Technology

1982

DOI: 10.1016/0141-0229(82)90041-2

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Continuous production of ethanol in a two-stage fermentation process using a protein — Phospholipid complex as a protective agent

Cheng Jin

S.S. Wang

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1985

1994

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Cited by 10 publications

References 12 publications

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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

Richter

1989

Acta Biotechnologica

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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.

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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

Richter

1989

Acta Biotechnologica

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A comparative study of effects of soy and corn flours on the evolution of alcohol fermentation in successive batches

Maia

Nelson

1994

J of Chemical Tech & Biotech

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The evolution of alcohol fermentation in ten successive batches was analysed using three distinct media, all containing commercial sucrose as substrate. The first medium contained mineral salts and yeast extract, the second contained only soy flour as the nutrient source and the third only corn flour. The alcohol contents and yeast viabilities were determined during ten successive batches with each medium. There was no significant differentiation in ethanol yield during the total period of tests (60 h with each medium). However, the medium containing soy flour showed the best evolution of yeast viability. The best specific productivity of ethanol was obtained with the medium containing corn flour, which justifies the traditional and empirical use of the component in the fermentation step by the small producers of sugar cane spirits in Brazil.

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Improvements in ethanol concentration and fermentor ethanol productivity in yeast fermentations using whole soy flour in batch, and continuous recycle systems

Damiano

Wang

1985

Biotechnol Lett

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Continuous production of ethanol in a two-stage fermentation process using a protein — Phospholipid complex as a protective agent

Cited by 10 publications

References 12 publications

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

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

A comparative study of effects of soy and corn flours on the evolution of alcohol fermentation in successive batches

Improvements in ethanol concentration and fermentor ethanol productivity in yeast fermentations using whole soy flour in batch, and continuous recycle systems

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