Continuous Fermentation
Mostrando 37-48 de 133 artigos, teses e dissertações.
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37. Modelagem, simulação e controle de fermentação alcoolica continua em escala industrial
The aims of this work concern with the development of an optimal design of an industrial plant for continuous alcohol fermentation and the development of the most adequate control strategy for such a plant. Through mathematical modeling and computer simulation an optimal design was obtained, for the Brazilian industrial operating conditions, which consists o
Publicado em: 1994
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38. Estudo comparativo de diferentes metodos e condições da fermentação de melaço de cana-de-açucar por Zymomonas mobilis CP4
This study was carried out to characterize the methods and parameters affecting the fermentation of Zymomonas mobilis CP4 on sugar cane molasses as sustrate. Temperature, pH, Ca++, K+, Mg++ and Cl- were the experimental variables using on a saccharose culture medium. Besides, the effects of clarification and nutrients suplementation of sugar cane molasses wa
Publicado em: 1993
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39. Estudo da transferencia de massa num reator trifasico de leito fluidizado circulante na oxidação do etanol e acido acetico com celulas imobilizadas de Acetobacter S.P
The objective of this work is the study of the kinetic and oxygen transfer in the oxidation of ethanol to acetic acid by immobilized cells, in a circulating three phase fluidized bed bioreactor. In this context experiences with Acetobacter cells, free and immobilized by entrapment in sodium aginate were done. In the first phase of the study, a strain at Acet
Publicado em: 1992
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40. Atividade invertásica de células intactas de levedura (Saccharomyces cerevisiae) obtidas por cultivo contínuo / Invertase activity of intact yeast cells (Saccharomyces cerevisiae) attained form continuos culture
Mediu-se a atividade invertásica de células intactas de levedura (S. cerevisiae) cultivadas por processo contínuo em meio preparado a partir de melaço de cana-de-açúcar, nas seguintes condições: a) aerobiose, com adição de nutrientes ao meio D(h-1): 0,10 e 0,24 Φ (l/l.min): 1 e 2 N(min-1): 500 e 700 b) aerobiose, sem adição de nutrientes ao
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/04/1986
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41. Theoretical Design of Continuous Antibiotic Fermentation Units
A graphic method of predicting antibiotic yields in continuous flow reactors is presented and discussed using the novobiocin fermentation as a model process. Extension to other antibiotic fermentations and steroid bioconversions is emphasized. In the case of the novobiocin fermentation it was concluded that a combination of one growth stage and one or two an
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42. Fermentation Kinetics and Continuous Process of L-Asparaginase Production
For the purpose of obtaining L-asparaginase in quantities from Erwinia aroideae, cell growth and enzyme formation were investigated in both batch and continuous fermentation. Using yeast extract as a growth-limiting substrate, the relationship between specific growth rate and substrate concentration was found to fit the Monod equation. The optimum temperatur
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43. Cycloheximide Production by Streptomyces griseus: Alleviation of End-Product Inhibition by Dialysis-Extraction Fermentation
The use of dialysis fermentation with the continuous extraction of the dialysate has resulted in a twofold increase in the cycloheximide titer due to relief from product inhibition. Continuous extraction of the dialysate has eliminated the necessity for large reservoir volumes of fermentation medium normally used in dialysis fermentation. The apparatus used
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44. Continuous Fermentation of Novobiocin
Continuous fermentation trials with Streptomyces niveus in a nine-stage fermentation system (7-liter reaction volume per stage) indicated that the cultures used gradually lost their ability to produce novobiocin when cultured over periods from 10 to 25 days. It was found that mycelial degeneration could be circumvented by operational means during continuous
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45. Continuous and static fermentation of glucose to ethanol by immobilized Saccharomyces cerevisiae cells of different ages.
Glucose was converted to ethanol by calcium-alginate-entrapped Saccharomyces cerevisiae NRRL Y-2034 cells that were 24, 48, 72, and 96 h old in continuous-flow and static repeated-batch fermentors. In general, older yeast cells were more efficient than younger ones. In most cases, the continuous fermentations were better than the static ones in producing max
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46. Ethanol from Whey: Continuous Fermentation with a Catabolite Repression-Resistant Saccharomyces cerevisiae Mutant
An alternative method for the conversion of cheese whey lactose into ethanol has been demonstrated. With the help of continuous-culture technology, a catabolite repression-resistant mutant of Saccharomyces cerevisiae completely fermented equimolar mixtures of glucose and galactose into ethanol. The first step in this process was a computer-controlled fed-bat
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47. Multiplication and Fermentation of Saccharomyces cerevisiae under Carbon Dioxide Pressure in Wine
Conditions for rapid fermentation of sugar in wine under pressure were sought for use in continuous production of naturally fermented sparkling wine. Wine yeast growth and fermentation were measured under CO2 pressure. The medium was white wine with added glucose. Pressure was very inhibitory to growth, especially at low pH or high alcohol concentration. Use
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48. Dialysis Continuous Process for Ammonium-Lactate Fermentation of Whey: Experimental Tests †
Laboratory experiments were conducted to validate theoretical predictions describing a dialysis continuous process for the fermentation of whey lactose to ammonium lactate, in which the fermentor contents are poised at a constant pH by adding ammonia solution and dialyzed through a membrane against water. Dried sweet-cheese whey was rehydrated to contain 230