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Reduction of diffusional limitations in yeast flocs

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Summary

The influence of two high molecular weight additives—an anionic and a cationic polymer—on the batch fermentation parameters of a flocculatingSaccharomyces yeast strain was studied. The cationic polymer had no important effect on the kinetic performance of the system. On the contrary, the anionic polymer had a very positive effect—a twofold decrease in the time needed to obtain total glucose consumption was observed with a corresponding increase in ethanol productivity.

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Authors and Affiliations

  1. Centro de Engenharia Química da U.P. (INIC), Rua dos Bragas, 4099, Porto Codex, Portugal

    M. L. Sousa & J. A. Teixeira

Authors
  1. M. L. Sousa
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  2. J. A. Teixeira
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Sousa, M.L., Teixeira, J.A. Reduction of diffusional limitations in yeast flocs. Biotechnol Lett 13, 883–888 (1991). https://doi.org/10.1007/BF01022092

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  • DOI: https://doi.org/10.1007/BF01022092

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