EFFECT OF INSITU ETHANOL REMOVAL ON FERMENTATION OF D-XYLOSE BY PACHYSOLEN TANNOPHILUS

被引：11

作者：

CHUNG, IS ^{[1
]}

LEE, YY ^{[1
]}

机构：

[1] AUBURN UNIV,DEPT CHEM ENGN,AUBURN,AL 36849

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1985年 / 7卷 / 05期

基金：

美国国家科学基金会;

关键词：

ETHANOL; -; Adsorption; SILICATES; SUGAR; Fermentation; YEAST;

D O I：

10.1016/S0141-0229(85)80005-3

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：

In situ removal of ethanol in the fermentation of D-xylose by Pachysolen tannophilus has been found to be effective in raising the fermentation rate. The improvement in fermentation rate was primarily due to rapid cell growth and the high cell concentration achieved under reduced ethanol inhibition. The ethanol level in broth had little effect on the specific ethanol productivity of cells or the terminal yield of ethanol. As a means of ethanol separation, adsorption by hydrophobic silicalite was convenient and effective in that silicalite-broth contact did not create any ill effects on the fermentation.

引用

页码：217 / 219

页数：3

共 30 条

[1]

AIBA S, 1968, BIOTECHNOL BIOENG, V10, P854

[2] ISOLATION OF ETHANOL-TOLERANT MUTANTS OF YEAST BY CONTINUOUS SELECTION [J].