Intrinsic Fermentation Kinetic Parameters of Immobilized Yeast Cells

概要

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The apparent kinetic parameters of an immobilized yeast cell system can be significantly influenced by internal and external diffusion limitations. The apparent kinetic parameters detemined experimentally were found to vary markedly with the particle size of the gel containing the immobilized cells and an apparent modified Thiele modulus which represents the degree of internal diffusion limitation. Using both a theoretical analysis of diffusion in the gel particles and an empirical determination of apparent kinetic parameters in the bulk phase, the intrinsic kinetic parameters of immobilized yeast gels were estimated. The intrinsic kinetic parameters determined are : substrate saturation constant (K_s) for glucose=4.24 g/l, maximum reaction rate (V_m) measured as glucose assimilation rate=0.48 g glucose・ml gel^<-1>・h^<-1> or 5.9 g glucose・g cell^<-1>・h^<-1>, substrate inhibition constant (K_<-is>)=216 g/l, and maximum ethanol tolerance level (P_m)=110 g/l.
公益社団法人日本生物工学会の論文
1984-06-25