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Horizontal reactor for the continuous production of ethanol by yeasts immobilized in pectin

Research paper by Antonio Navarro, Hugo Marangoni, Ignacio Magaña Plaza, Danley Callieri

Indexed on: 01 Jul '84Published on: 01 Jul '84Published in: Biotechnology Letters



Abstract

Yeast cells (Saccharomyces cerevisiae) were immobilized in pectin gel, incubated 12 h at 30°C and then used for the continuous production of ethanol employing a wedge-shaped horizontal reactor and sugar cane molasses as the carbon source. Under steady state conditions the mean residence time was 1.6 h and the volumetric productivity 40 g EtOH/hl. The gas evolved was easily released. Successive batch incubation in a synthetic medium substantially restored the fermentative capacity of the beads already used in the continuous assay.