Production of Ethanol from Liquefied Cassava Starch Using Co-Immobilized Cells of Zymomonas mobilis and Saccharomyces diastaticus

概要

論文の詳細を見る
Co-immobilized cells of Saccharomyces diastaticus and Zymomonas mobilis produced a high ethanol concentration compared to immobilized cells of S. diastaticus during batch fermentation of liquefied cassava starch. The co-immobilized cells produced 46.7g/l ethanol from 150g/l liquefied cassava starch, while immobilized cells of yeast S. diastaticus produced 37.5g/l ethanol. The concentration of ethanol produced by immobilized cells was higher than that by free cells of S. diastaticus and Z. mobilis in mixed-culture fermentation. In repeated-batch fermentation using co-immobilized cells, the ethanol concentration increased to 53.5g/l. The co-immobilized gel beads were stable up to seven successive batches. Continuous fermentation using co-immobilized cells in a packed bed column reactor operated at a flow rate of 15ml/h(residence time, 4h)exhibited a maximum ethanol productivity of 8.9g/l/h.
社団法人日本生物工学会の論文
2001-12-25