ALCOHOLIC FERMENTATION BY IMMOBILISED YEAST CELLS.

F. Godia, C. Casas, C. Sola

Research output: Contribution to journalArticleResearchpeer-review

9 Citations (Scopus)

Abstract

Ethanol production by yeast cells immobilised in carrageenan gel beads and operated in a continuous tubular reactor reached 15 g dm** minus **3 h** minus **1 with a glucose feed of 165 g dm** minus **3; a glucose residence period of 4. 6 h was noted. The minimal cell loading to obtain uniform particles was 10**4 colony-forming units per g of gel, although particles achieved a content of 10**8 CFU g** minus **1 independent of the initial cell concentration. Scanning electron and phase contrast microscopy confirmed that growth inside the gel beads was probably limited by substrate diffusion through the denser outer layer observed.
Original languageEnglish
Pages (from-to)139-144
JournalJournal of chemical technology and biotechnology. Biotechnology
Volume35 B
Issue number2
Publication statusPublished - 1 Jun 1985

Fingerprint Dive into the research topics of 'ALCOHOLIC FERMENTATION BY IMMOBILISED YEAST CELLS.'. Together they form a unique fingerprint.

Cite this