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  • 1
    Electronic Resource
    Electronic Resource
    Inhibierungserscheinungen bei der alkoholishchen Gärung III. Der Einfluß des osmotischen Druckes auf die Lebensfähigkeit von Saccharomyces cerevisiae (1985)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 5 (1985), S. 153-161 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of the osmotic pressure on the viability of yeast cells was studied in batch processes. It could be found, that the viability is a function of the total osmotic pressure obtained by adding the partial osmotic values of the principal ingredients saccharose, ethanol and salts dissolved in the medium. At optimum process conditions (pH, T, etc.) the cells can tolerate the osmotic pressure up to fixed value π1. Above π1 the viability decreases linearly and upward of a second threshold value π2 nonlinearly. In the case of the used strain Saccharomyces cerevisiae Hansen Sc 5 the values of the both points are π1 = 25 atm and π2 = 47 atm.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370050210
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  • 2
    Electronic Resource
    Electronic Resource
    Continuous Fermentation in high flow rate fermenter systems (1987)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 7 (1987), S. 237-245 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: In commercial batch processes the productivity of product formation is low. But a significant increase of productivity can be achieved in continuous fermentations. By using high flow rate fermenter systems characterized by a relatively long retention time of biomass in comparison with the retention time of the liquid we can realize a high-performance fermentation. The problem of holding back the biomass within the reactor could be solved by means of membranes being impenetrable to the cells, but permeable to the hydraulic phase. Such a process technology was successfully tested for its applicability in alcoholic and lactic acid fermentations. The maximum productivities obtained on this way were ṗ = 120 g/l. · h for ethanol production and ṗ = 51 g/l. h for lactic acid fermentation, respectively.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370070309
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  • 3
    Electronic Resource
    Electronic Resource
    A reduced specific ethanol-forming performance of yeast at high biomass concentrations as a result of a changed ethanol-tolerance behaviour of the cells under condition of limitation. II. Proving the effect in high-flow rate fermentations with saccharomyces cerevisiae Sc 5 (1989)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 9 (1989), S. 25-33 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: In growth-factor limited fermentations carried out in continuous high-flow rate fermenters the relationship existing between the specific ethanol formation rate and the ethanol concentration was found to change its characteristics from a linear function into a nonlinear one at high biomass concentrations. The deviation from the linear inhibitory behaviour of the cells was the greater the more the biomass concentration increased.A very good correspondence between the experimentally found productivities of ethanol formation and its adequate values obtained by calculation could be attained by using an improved steady-state productivity model, in which the variability of the function v = f(P) had been considered.
    Additional Material: 6 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370090105
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  • 4
    Electronic Resource
    Electronic Resource
    Characterization of biotechnological processes and products using high-performance liquid chromatography (HPLC). II. Analyses of potato starch hydrolysis products (1988)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 8 (1988), S. 377-384 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Potato starch hydrolysis products were analyzed for glucose, maltose, higher oligomeric carbohydrates (to a degree of polymerization, dp 11) and 5-hydroxymethylfurfural (HMF) using high-performance liquid chromatography.For quick qualitative and quantitative analyses short glass columns [12] of high efficiency were useful.The hydrolyses were carried out by means of enzymes (e.g. α- and β-amylase) or mineral acids. For the acid degradation procedures hydrochloric acid, sulfuric acid and phosphoric acid of different concentrations (0.1…2.0 N) during times ranging from 5 to 60 min at temperatures ranging from 100 to 140°C were used.Maximum glucose contents (163.4 g/l and 169.3 g/l) were found after 40 to 50 min of hydrolysis in 0.1 N hydrochloric acid heated to 120°C. These values are equivalent to 78.9% or 81.7% glucose yield referred to the initial potato starch amount, respectively. The calculated HMF concentrations were 140 and 180 mg/l.
    Additional Material: 8 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370080417
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  • 5
    Electronic Resource
    Electronic Resource
    Effects of temperature on microbial production IV. The influence of ethanol on the temperature-profile curve of ethanol production (1989)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 9 (1989), S. 431-439 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The shape of the temperature profile curve of ethanol production changes in the presence of ethanol. So the characteristic points of the curve are shifted to lower values at increasing ethanol concentrations. As a reason for it the potentiation of thermal deactivation effects by ethanol already at lower temperatures is assumed. Compared to it, the activation energy of ethanol for mation in the suboptimal temperature range was found to be unaffected by alcohol.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370090505
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  • 6
    Electronic Resource
    Electronic Resource
    Inhibierungserscheinungen bei der alkoholischen Gärung, I. Einfluß der Ethanolkonzentration auf die spezifische Ethanolbildungsgeschwindigkeit von Saccharomyces cerevisiae (1985)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 5 (1985), S. 9-17 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Differential values of the specific ethanol production rate \documentclass{article}\pagestyle{empty}\begin{document}$$ v_{(t)} = \frac{1}{{x_{(t)} }} \cdot \frac{{dP}}{{dt}} $$ \end{document} can be calculated exactly from experimental batch fermentation process data by use of a nonlinear regression programme. The method used is based on the fact, that the function P = f(t) can be approximated by an exponential equation. The specific ethanol production rate is calculated then from the first differential derivation of this equation using the appropriated values of actual biomass concentration. For two strains of Saccharomyces cerevisiae a linear and nonlinear kinetic pattern, respectively, was found for product formation. This result can be explained by a simple mathematical relation according to ν=ν0 - a . Pb,in which the exponent becomes 1 in the case of linear kinetic pattern.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370050104
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  • 7
    Electronic Resource
    Electronic Resource
    Characterization of biotechnological processes and products using high-performance liquid chromatography (HPLC) VI. Determination of lactic acid and short-chain carboxylic acids C1-C5 (1990)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 10 (1990), S. 459-468 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Lactic acid and short-chain carboxylic acids C1-C5 were analyzed on an Aminex HPX-87H column using UV and RI detection. The HPLC method was applied to complex fermentation media of a microbial lactic acid formation process. The resulting chromatograms of the yeast extract or culture medium showed some UV-absorbing substances that interfered partially with peaks of short-chain carboxylic acids.In contrast to UV monitoring, RI detection gave only a few small peaks of these so-called “background chromatograms”. Also glucose used as substrate could be quantified in the culture medium, because of which RI detection should be preferred.Furthermore, a self-prepared cation-exchange resin (SAC = S-DVB) based on a poly(styrenedivinylbenzene) partially comparable in its properties with Aminex resins was useful for fast (about 4 minutes) and not too expensive determinations of lactic and acetic acid in fermentation media.Applying this separattion system to fermentation solutions detected by RI as well as UV monitoring results in the quantitative analysis of lactic acid kinetics identical with an Aminex HPX-87H column were achieved.Finally, the simplicity of lactic-acid analysis is illustrated by examples of dairy products only centrifugated and diluted in double distilled water before injecting on a cation-exchange column.
    Additional Material: 7 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370100516
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  • 8
    Electronic Resource
    Electronic Resource
    Inhibierungserscheinungen bei der alkoholischen Gärung, II. Einfluß der Substratkonzentration auf die spezifische Ethanolbildungsgeschwindigkeit von Saccharomyees cerevisiae (1985)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 5 (1985), S. 145-152 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The influence of sucrose concentration on the specific ethanol production rate was studied during batch processes using the yeast strain Saccharomyces cerevisiae Hansen Sc 5. From experimental data a model could be derived for the simulataneous effect of substrate and product inhibition. It was found that both the decreases of fermentation activity of the cells caused by sucrose and ethanol have an additional relation to each other. This model also takes into consideration the fact that the maximum ethanol concentration P′ can't be realized at high substrate concentrations in a batch process. Compared to it sucrose concentrations below 100 g/l did not inhibit the ethanol production by the strain used in this investigation.
    Additional Material: 5 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370050209
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  • 9
    Electronic Resource
    Electronic Resource
    Der Einfluß der Prozeßparameter auf die Ethanolausbeute in Batchprozessen bei Verwendung von Saccharomyces cerevisiae (1986)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 6 (1986), S. 55-62 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The production costs of ethanol are dependent on the efficiency of the substrate-ethanol conversion to a high degree. The more the substrate used during the fermentation is converted into alcohol the better is the economy of the process.Therefore the ethanol yield Y SP is an important object of the process optimization.In batch fermentation processes the most essential influence factors are the initial biomass concentration X0, the initial substrate concentration S0, the temperature T, and the pH-value.A model reflecting the complex relationships between these influence factors and the ethanol yield could be obtained by regression. It allows an exact valuation of these optimum process parameters which are necessary for realizing high ethanol yields in the batch fermentation.For the strain Saccharomyces cerevisiae Sc 5 used in this research was found an ethanol yield maximum YSP = 0·5384 at the parameters X0 = 64.61 g/l S0 = 82.91 g/l T = 36.45°C pH = 6.54.
    Additional Material: 10 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370060131
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  • 10
    Electronic Resource
    Electronic Resource
    Effects of temperature on microbial ethanol production I. The temperature profile curve of ethanol production of the yeast strain saccharomyces cerevisiae Sc 5 (1987)
    Berlin : Wiley-Blackwell
    Acta Biotechnologica 7 (1987), S. 87-92 
    Details
    ISSN: 0138-4988
    Keywords: Life Sciences ; Life Sciences (general)
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: The temperature-profile curve of ethanol production of the yeast Saccharomyces cerevisiae Sc 5 is shown. Accordingly the biokinetic sphere of ethanol formation consists of 5 ranges. The maximum specific ethanol formation rate v0 is reached within the temperature limits of 32°C ≦ T ≦ 36°C, and the maximum temperature for ethanol formation amounts to T″max = 57°C. Within the first suboptimum temperature range ethanol formation is not retarded thermally. Using a modified ARRHENIUS equation the activation energy of ethanol formation was calculated to be ΔHÊtOH = (78.5 ± 2.2) kJ/mol.
    Additional Material: 2 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/abio.370070118
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