Effect of ethanol fermentation with immobilized yeast on energy beet

2011 ◽  
Author(s):  
Shi Shuzhi ◽  
Cheng Dayou ◽  
Ma Fengming ◽  
Dai Cuihong ◽  
Lu Zhaoxin ◽  
...  
Keyword(s):  
Ethanol Fermentation ◽  
Immobilized Yeast ◽  
Energy Beet

Continuous ethanol fermentation using immobilized yeast cells

1984 ◽  
Vol 26 (8) ◽  
pp. 992-997 ◽  
Author(s):  
Minoru Nagashima ◽  
Masaki Azuma ◽  
Sadao Noguchi ◽  
Keiichi Inuzuka ◽  
Hirotoshi Samejima
Keyword(s):  
Ethanol Fermentation ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Continuous Ethanol Fermentation ◽  
Immobilized Yeast Cells

Performance of a continuous bioreactor with immobilized yeast cells in the ethanol fermentation of molasses-stillage medium

1996 ◽  
Vol 18 (1) ◽  
pp. 91-94 ◽  
Author(s):  
E. N. Sanchez ◽  
E. M. Alhadeff ◽  
M. H. M. Rocha-Leão ◽  
R. C. Fernandes ◽  
N. Pereira
Keyword(s):  
Ethanol Fermentation ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Continuous Bioreactor ◽  
Immobilized Yeast Cells

scholarly journals Effect of acetic acid on fermentation performance of the immobilized yeast Kluyveromyces marxianus on Nypa fruticans leaf sheath pieces

2016 ◽  
Vol 19 (3) ◽  
pp. 165-175
Author(s):  
Quyen Thi Le Vu ◽  
Man Van Viet Le
Keyword(s):  
Acetic Acid ◽  
Ethanol Fermentation ◽  
Acid Content ◽  
Kluyveromyces Marxianus ◽  
Control Sample ◽  
Leaf Sheath ◽  
Yeast Cells ◽  
Immobilized Yeast ◽  
Acetic Acid Content ◽  
Nypa Fruticans

The yeast cells of Kluyveromyces marxianus immobilized on Nypa fruticans leaf sheath pieces was tested for acetic acid tolerance during ethanol fermentation. Control sample with the free yeast cells were also performed under the same conditions. When the acetic acid content in the medium varied from 0 to 8g/L, the cell growth rate of the immobilized and free yeast decreased by 8.3 to 10.3 time, respectively. In addition, increase in acetic acid content from 0 to 8g/L reduced ethanol formation rate of the immobilized and free yeast by 4.1 to 6.8 times, respectively. The immobilized yeast always demonstrated faster sugar assimilation and higher final ethanol concentration than the free yeast. Under acetic acid stress, the fixed yeast exhibited less change in unsaturated degree of fatty acids in cellular membrane than the free yeast. Application of immobilized yeast was therefore potential for improvement in ethanol fermentation from lignocellulosic material.

Effect on Different Modes to Ethanol Fermentation of Energy Beet

2012 ◽  
Vol 608-609 ◽  
pp. 437-440
Author(s):  
Shu Zhi Shi ◽  
Da You Cheng ◽  
Cui Hong Dai ◽  
Zhao Xin Lu ◽  
Cheng Fei Luo
Keyword(s):  
Mass Production ◽  
Ethanol Fermentation ◽  
Batch Fermentation ◽  
Continuous Fermentation ◽  
Continuous Mode ◽  
Translation Rate ◽  
Glucose Content ◽  
Residual Glucose ◽  
Energy Beet ◽  
Better Than

In order to meet the needs of industrial mass production,people began to explore the effect on different modes to ethanol fermentation.Ethanol fermentation with energy beet was done by using batch fermentation and continuous fermentation.Results showed that batch fermentation was better than continuous mode,but its technology was cockamamie.The residual glucose content in fermenting mash was high when fermentation was continuous.And the fermentation was halfway.But continuous fermentation was convenient for industrialization producing.Although the residual glucose content in continuous fermentation mode was high through 0.06 h-1 sugar concentration,the last translation rate of ethanol was high.

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