Yeast fermentation in a cocurrent downflow contacting reactor (CDCR)

被引：0

作者：

Özer, A ^{[1
]}

Dursun, G ^{[1
]}

Özer, D ^{[1
]}

Elibol, M ^{[1
]}

机构：

[1] Firat Univ, Dept Chem Engn, TR-23279 Elazig, Turkey

来源：

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY | 2000年 / 75卷 / 11期

关键词：

yeast; Monod kinetics; cocurrent downflow contacting reactor; fermentation;

D O I：

10.1002/1097-4660(200011)75:11<1061::AID-JCTB318>3.0.CO;2-K

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The growth kinetics and mass transfer characteristics of Saccharomyces cerevisiae in a cocurrent downflow contacting reactor (CDCR) were studied for various glucose concentrations at constant air and liquid flow rates. Increasing glucose concentration increased the biomass concentration thus resulting in an increase in the volumetric oxygen uptake rate. The volumetric mass transfer coefficient, k(L)a, however, decreased with increasing glucose concentration, It was observed that the growth of S cerevisiae in the CDCR would fit the classical Monod kinetics and the maximum specific growth rate was determined to be 0.545 h(-1) (C) 2000 Society of Chemical Industry.

引用

页码：1061 / 1065

页数：5

共 50 条

[31] Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate
Li, Xinzhi
Lee, Pin-Rou
Taniasuri, Fransisca
Liu, Shao-Quan
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2021, 56 (05): : 2291 - 2303
[32] An ethanologenic yeast exhibiting unusual metabolism in the fermentation of lignocellulosic hexose sugars
Keating, JD
Robinson, J
Cotta, MA
Saddler, JN
Mansfield, SD
JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY, 2004, 31 (05) : 235 - 244
[33] Selection of yeast Saccharomyces cerevisiae promoters available for xylose cultivation and fermentation
Nambu-Nishida, Yumiko
Sakihama, Yuri
Ishii, Jun
Hasunuma, Tomohisa
Kondo, Akihiko
JOURNAL OF BIOSCIENCE AND BIOENGINEERING, 2018, 125 (01) : 76 - 86
[34] Rhodamine-pink as a genetic marker for yeast populations in wine fermentation
Ambrona, J
Vinagre, A
Maqueda, M
Alvarez, ML
Ramírez, M
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (08) : 2977 - 2984
[35] Vegemite Beer: yeast extract spreads as nutrient supplements to promote fermentation
Kerr, Edward D.
Schulz, Benjamin L.
PEERJ, 2016, 4
[36] Methionine and sulphate as competing and complementary sources of sulphur for yeast during fermentation
Doyle, A
Slaughter, JC
JOURNAL OF THE INSTITUTE OF BREWING, 1998, 104 (03) : 147 - 155
[37] Characterization of yeast mutant strains for starter culture in Arabica coffee fermentation
Meeampun, Yaowapa
Panyachanakul, Titiporn
Samosorn, Siritron
Dolsophon, Kulvadee
Jiamjariyatam, Rossaporn
Lorliam, Wanlapa
Arnthong, Jantima
Suwannarangsee, Surisa
Tantayotai, Prapakorn
Krajangsang, Sukhumaporn
SCIENTIFIC REPORTS, 2024, 14 (01)
[38] THE IMPACT OF ENZYME PREPARATIONS AND GROWTH ACTIVATORS ON YEAST IN THE TECHNOLOGY OF ALCOHOL FERMENTATION
Prybylskyi, Vitalii L.
Kuts, Anatoly M.
Boiarchuk, Iaroslav A.
Dulka, Olha S.
JOURNAL OF CHEMISTRY AND TECHNOLOGIES, 2024, 32 (02): : 333 - 342
[39] Continuous primary beer fermentation with brewing yeast immobilized on spent grains
Brányik, T
Vicente, A
Cruz, JM
Teixeira, J
JOURNAL OF THE INSTITUTE OF BREWING, 2002, 108 (04) : 410 - 415
[40] Acidogenic effluents treatment in a yeast reactor
Elmaleh, S
Defrance, MB
Ghommidh, C
Navarro, JM
WATER RESEARCH, 1996, 30 (10) : 2526 - 2529

← 1 2 3 4 5 →