PRODUCT INHIBITION OF FERMENTATION OF XYLOSE TO ETHANOL BY FREE AND IMMOBILIZED PICHIA-STIPITIS

被引：7

作者：

CHAMY, R ^{[1
]}

NUNEZ, MJ ^{[1
]}

机构：

[1] UNIV SANTIAGO COMPOSTELA,DEPT CHEM ENGN,E-15706 SANTIAGO,SPAIN

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1994年 / 16卷 / 07期

关键词：

PICHIA STIPITIS; D-XYLOSE; INHIBITION; KINETICS; IMMOBILIZATION; MICROCALORIMETRY;

D O I：

10.1016/0141-0229(94)90129-5

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The product and substrate inhibition effects in the fermentation of xylose by free and immobilized Pichia stipitis in kappa-carrageenan gel were determined. The experimental data were obtained from continuous and batch experiments. Process evolution was followed by substrate and product analysis and by a microcalorimetric technique. The results were fitted to Luong's kinetic model. No evidence of substrate inhibition up to 200 gl(-1) of xylose were found. From 20 gl(-1) of ethanol a marked effect on the productivity as well as on the product yield coefficient was observed. The tolerance of immobilized yeasts to ethanol was lower than that of free cells. Finally, a kinetic expression taking into account the effects of both product and cell concentration on the specific productivity was proposed and validated.

引用

页码：622 / 626

页数：5