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Process control of an ethanol fermentation with an enzyme thermistor as a sucrose sensor

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Summary

An enzyme thermistor was used to monitor and control the sucrose concentration in a conversion of sucrose to ethanol with immobilized yeast. A continuous stirred tank reactor containing calcium alginate to entrap Saccharomyces cerevisiae was used. The enzyme thermistor was continuously measuring the sucrose concentration in the fermenter with an on-line arrangement giving stable and reproducible heat signals. The control of the sucrose concentration level was performed with an analogue PI-controller.

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Authors and Affiliations

  1. Lund Institute of Technology, Department of Pure and Applied Biochemistry Chemical Center, University of Lund, P.O. Box 740, S-220 07, Lund, Sweden

    Carl Fredrik Mandenius, Bengt Danielsson & Bo Mattiasson

Authors
  1. Carl Fredrik Mandenius
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  2. Bengt Danielsson
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  3. Bo Mattiasson
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Mandenius, C.F., Danielsson, B. & Mattiasson, B. Process control of an ethanol fermentation with an enzyme thermistor as a sucrose sensor. Biotechnol Lett 3, 629–634 (1981). https://doi.org/10.1007/BF00158691

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  • DOI: https://doi.org/10.1007/BF00158691

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