ISSN:
1573-6776
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Summary Xylose was converted to ethanol using continuous fermentation with the yeast Pachysolen tannophilus. With increasing oxygen limitation, the yield of alcohol increased while the cell yield decreased. The volumetric productivity for ethanol was optimized. Carbon balances were calculated at the various aeration rates. Besides ethanol, carbon dioxide and acetate, large amounts of xylitol were formed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/BF00130847
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