Continuous Fermentation of Sugar Cane Syrup Using Immobilized Yeast Cells.
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概要
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Several strains of Saccharomyces sp. and commercial Baker's yeast were immobilized by adhesion onto chrysotile, a fibrous magnesium silicate (Mg<SUB>6</SUB>Si<SUB>4</SUB>O<SUB>10</SUB>(OH)<SUB>8</SUB>). The activity of the cells is higher when immobilized, mainly for fermentation of 30 to 50% w/v glucose solutions. In the medium containing 30% w/v glucose, the initial fermentation rate increased 1.2-2.5 times. Yields were in the range of 80.4 to 97.3% for the immobilized cells and 72.7 to 84.5% for the free cells. A packed bed reactor for continuous fermentation was set up using one of the tested strains immobilized onto chrysotile. An average productivity of 20 to 25g·l<SUP>-1.</SUP>h<SUP>-1</SUP> was obtained in the first 20d, and an average of 16g·l<SUP>-1.</SUP>h<SUP>-1</SUP> was obtained after 50d of operation.
- 社団法人 日本生物工学会の論文
社団法人 日本生物工学会 | 論文
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