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.
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Mütze, B., Wandrey, C. Continuous fermentation of xylose with Pachysolen tannophilus. Biotechnol Lett 5, 633–638 (1983). https://doi.org/10.1007/BF00130847
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DOI: https://doi.org/10.1007/BF00130847