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KMID : 0380019950100010055
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Korean Journal of Biotechnology and Bioengineering
1995 Volume.10 No. 1 p.55 ~ p.61
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Improvement of Alcohol Productivity by Means fo Repeated Batch Fermentation
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Kim Hwi-Dong
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Abstract
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The functional relationship between the initial cell concentration and the ethanol productivity was investigated in the repeated batch fermentation of Saccharomyces cerevisiae ATCC 24858. The repeated batch fermentations were performed in the range of 60 to 150 g/h of initial sugar concentration and 17.5 g/P to 53.1 g/& of initial cell concentration. The time of one batch fermentation was 1 or 2 hours and the batch fermentation was repeated ten times in every repeated fermentation.
The functional relationship showed that the productivity increased non-linearly according to the increase of initial cell concentration regardless of initial sugar concentration. When the initial concentration of sugar was 60 g/h and that of biomass was 34.5 g/P , the fermentation was completed within one hour and its ethanol productivity was 26.7 g/~ . h;the latter including the times of cell separation, pouring the new substrate into a flask and sampling. When the initial sugar concentration was 120 g/i and the initial cell concentration 50.3 g/Q , the fermentation was also finished within one hour and its productivity was 48.8 g/P . hr. The maximum ethanol productivity for eight different repeated fermentations in this work was 53 g/l. hr.
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