The Effect of Aeration on Stability of Continuous Ethanol Fermentation by a Flocculating Yeast : Ethanol Production by Flocculating Yeast (III).

概要

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Continuous fermentation by a flocculating fusant, Saccharomyces cereviside HA2,was carried out and a high ethanol productivity of 25g/l・h, with an ethanol concentration of 63g/l being achieved at a dillution rate of 0.4h^<-1> at 30℃ in molasses medium. However, during 4d operation at a dilution rate of 0.5h^<-1> the continuous fermentation became unstable because the flocculating activity of the yeast devreased. The deflocculation is velieved to be caused by the action of proteases secreted from lysed cells as judged from the results of treatment tests of flocculating cells with reagents, protease and boiling. Aeration stabilized the flocculating activity of yeasts, allowing a long-term operation of the fermentor at a high dilution rate of 0.5h^<-1>. In this condition, ethanol productivity of 30g/l・h, with an ethanol concentration of 60g/l, could be achieved. The conversion ratio of total sugar ethanol was 0.4,a value which corresponds to 78% of the theoretical value of 0.51.
社団法人日本生物工学会の論文
1989-08-25