Abstract
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.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.