Alcoholic fermentation by agar-immobilized yeast cells

@article{Nigam1998AlcoholicFB,
  title={Alcoholic fermentation by agar-immobilized yeast cells},
  author={J. N. Nigam and B. Gogoi and R. L. Bezbaruah},
  journal={World Journal of Microbiology and Biotechnology},
  year={1998},
  volume={14},
  pages={457-459}
}
Immobilized yeast cells in agar gel beads were used in a packed bed reactor for the production of ethanol from cane molasses at 30°C, pH 4.5. The maximum productivity, 79.5g ethanol/l.h was obtained with 195g/l reducing sugar as feed. Substrate (64.2%) was utilized at a dilution of 1.33h-1. The immobilized cell reactor was operated continuously at a constant dilution rate of 0.67h-1 for 100 days. The maximum specific ethanol productivity and specific sugar uptake rate were 0.610g ethanol/g cell… Expand
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