Ethanol inhibition of continuous anaerobic yeast growth

The growing interest in fermentation and fermentation technology as a means to produce chemicals has led to the investigation of different aspects of many fermentations. In this work, the inhibitory effects of the product ethanol on the yeast Saccharomy cescerevisiae ATCC 4126 have been studied during the conversion of the substrate glucose. Continuous culture techniques under anaerobic conditions (the medium was not deaerated) were used where high concentrations of ethanol were produced by the yeast itself. This was in contrast to previous studies in the literature where ethanol was added to the culture.

Grantor dc:publisher.institution

Department of Chemical Engineering

Year dc:date.issued

1981

Author dc:creator

• Hoppe, Gerhard Klaus

Advisor dc:contributor.advisor

• Hansford, Geoffrey Spearing

Language dc:language.iso

eng

Handle dc:identifier.uri

http://hdl.handle.net/11427/12310

OAI identifier oai:identifier

oai:open.uct.ac.za:11427/12310