Continuous High-Ethanol Fermentation from Cane Molasses by a Flocculating Yeast : Ethanol Production by Flocculating Yeast (IV).
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概要
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Repeated-batch fermentation by a flocculating fusant, Saccharomyces cerevisiae HA 2,was done in a molasses medium that contained 20% (w/v) total sugar, at 30℃ in an automatically controlled fermentor, and the effects of ethanol concentration on the specific growth rate and the specific production rate of ethanol were studied. Both the specific grwoth rate and the specific production rate of ethanol fell with increase of ethanol concentration, and there was a linear correlation between each rate and the concentration of thanol. The maximum specific growth rate (μ_<max>) and the maximum specific production rate of ethanol (q_<max>) were 0.12 h^<-1> and 0.1 g ethanol/10^9 cells・h, respectively. The specific growth rate and the specific production rate of ethanol fell to zero at ethanol concentration of 89 g/l and 95 g/l, respectively. The number of viable cells, calculated from the linear inhibition equation, was 1.3×10^9 cells/ml for production of 85 g/l ethanol at a dilution rate (D_t) of 0.2 h^<-1>. Based on this estimation, a laboratory-scale continuous fermentation, using two fermentors in series, was done. In the second fermentor, 85 g/l ethanol was produced at a dilution rate (D_t) of 0.2 h^<-1> by the active feedig of the fermented mash from the first fermentor into the second fermentor by pumping (hereafter called active feeding). To maintain the number of viable cells above 10^9 cells/ml in the second fermentor, a active feeding ratio of more than 23% was required. Under these conditions, 81 g/l ethanol was produced in the second fermentor at a dilution rate (D_t) of 0.25 h^<-1>, and the high ethanol productivity of 20.3 g/l・h could be achieved. A bench-scale continuous fermentation, using two fermentors in series, with a active feeding ratio of 25% was done. An ethanol concentration of 84 g/l in the second fermentor at a dilution rate (D_t) of 0.25 h^<-1> was achieved, just at it was in the laboratory-scale fermentation test.
- 社団法人日本生物工学会の論文
- 1990-02-01
著者
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Kida Kenji
Department Of Applied Chemistry Faculty Of Engineering Kumamoto University
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Iwasaki K
Hitachi Zosen Co. Osaka Jpn
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Kida Kenji
Department Of Applied Chemistry And Biochemistry Faculty Of Engineering Kumamoto University
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ASANO SHIN-ICHI
Hitachi Zosen Technical Research Laboratory, Inc.
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YAMADAKI MOTOZUMI
Hitachi Zosen Technical Research Laboratory, Inc.
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IWASAKI KOUICHI
Hitachi Zosen Technical Research Laboratory, Inc.
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YAMAGUCHI TAKATOSHI
Hitachi Zosen Technical Research Laboratory, Inc.
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SONODA YORIKAZU
Department of Applied Chemistry, Faculty of Engineering, Kumamoto University
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Tarui Y
Graduate School Of Science Osaka City University
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Asano Shin-ichi
Hitachi Zosen Technical Research Laboratory Inc.
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Yamaguchi T
Graduate School Of Science Osaka City University
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Yamadaki Motozumi
Hitachi Zosen Technical Research Laboratory Inc.
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Sonoda Y
Department Of Applied Chemistry Faculty Of Engineering Kumamoto University
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Sonoda Yorikazu
Department Of Applied Chemistry Faculty Of Engineering Kumamoto University
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