A comparative study on ethanol fermentation of sugar using immobilized and free cell yeast
Continuous -flow fermentation of sugar into ethanol was performed using free cell and immobilized yeast. In free cells runs, alcohol was produced at an average concentration of 4.2 percent v/v (32.77 g/l). The alcohol fermentation efficiency was 75 percent for a duration of 52 hours. Immobilized yea...
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| Main Authors: | , , |
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| Format: | text |
| Language: | English |
| Published: |
Animo Repository
1989
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| Subjects: | |
| Online Access: | https://animorepository.dlsu.edu.ph/etd_bachelors/7304 |
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| Institution: | De La Salle University |
| Language: | English |
| Summary: | Continuous -flow fermentation of sugar into ethanol was performed using free cell and immobilized yeast. In free cells runs, alcohol was produced at an average concentration of 4.2 percent v/v (32.77 g/l). The alcohol fermentation efficiency was 75 percent for a duration of 52 hours. Immobilized yeast was prepared using a 4 percent w/v Kappa-Carrageenan solution with Saccharomycescerevisiae. The average alcohol concentration obtained was 7 percent v/v (54.65 g/l) at an alcohol fermentation efficiency of 85 percent. In both systems, 5 percent w/w yeast loadings were introduced for each run utilizing a 1500 mL U-tube fermentor. Substrate was fed at 10 percent and 20 percent w/v concentrations for an average flowrate of 112.5 ml/hr. |
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