Loading…
Continuous fermentation of sugar cane syrup using immobilized yeast cells
Several strains of Saccharomyces sp. and commercial Baker's yeast were immobilized by adhesion onto chrysotile, a fibrous magnesium silicate (Mg 6Si 4O 10(OH) 8). The activity of the cells is higher when immobilized, mainly for fermentation of 30 to 50% w/v glucose solutions. In the medium cont...
Saved in:
| Published in: | Journal of bioscience and bioengineering 2001, Vol.91 (1), p.48-52 |
|---|---|
| Main Authors: | , , , , , , |
| Format: | Article |
| Language: | English |
| Subjects: | |
| Citations: | Items that this one cites Items that cite this one |
| Online Access: | Get full text |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| cited_by | cdi_FETCH-LOGICAL-c476t-89b4447346eb3e9a0f4b6efe2fd1fa06af8b6677989e0e914904bfc624eeef313 |
|---|---|
| cites | cdi_FETCH-LOGICAL-c476t-89b4447346eb3e9a0f4b6efe2fd1fa06af8b6677989e0e914904bfc624eeef313 |
| container_end_page | 52 |
| container_issue | 1 |
| container_start_page | 48 |
| container_title | Journal of bioscience and bioengineering |
| container_volume | 91 |
| creator | Wendhausen, Renato Fregonesi, Adriana Moran, Paulo J.S. Joekes, Inés Rodrigues, J.Augusto R. Tonella, Eduardo Althoff, Karina |
| description | Several strains of
Saccharomyces sp. and commercial Baker's yeast were immobilized by adhesion onto chrysotile, a fibrous magnesium silicate (Mg
6Si
4O
10(OH)
8). The activity of the cells is higher when immobilized, mainly for fermentation of 30 to 50% w/v glucose solutions. In the medium containing 30% w/v glucose, the initial fermentation rate increased 1.2–2.5 times. Yields were in the range of 80.4 to 97.3% for the immobilized cells and 72.7 to 84.5% for the free cells. A packed bed reactor for continuous fermentation was set up using one of the tested strains immobilized onto chrysotile. An average productivity of 20 to 25 g·
l
−1·h
−1 was obtained in the first 20 d, and an average of 16 g·
l
−1·h
−1 was obtained after 50 d of operation. |
| doi_str_mv | 10.1016/S1389-1723(01)80110-9 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_71397163</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S1389172301801109</els_id><sourcerecordid>18485986</sourcerecordid><originalsourceid>FETCH-LOGICAL-c476t-89b4447346eb3e9a0f4b6efe2fd1fa06af8b6677989e0e914904bfc624eeef313</originalsourceid><addsrcrecordid>eNqFkVuLFDEQhYMo7rr6E1YCguhDa6qTyeVJZPCysqCgPod0ujJk6U7GpFsYf73dO4OKL_uUgnxV51QdQi6BvQIG8vVX4No0oFr-gsFLzQBYY-6Rc-BCNUK0cH-tT8gZeVTrDWOgmIKH5Axky1sjNufkapvTFNOc50oDlhHT5KaYE82B1nnnCvUuIa2HMu_pXGPa0TiOuYtD_IU9PaCrE_U4DPUxeRDcUPHJ6b0g39-_-7b92Fx__nC1fXvdeKHk1GjTCSEUFxI7jsaxIDqJAdvQQ3BMuqA7KZUy2iBDA8Iw0QUvW4GIgQO_IM-Pc_cl_5ixTnaMdXWw-Fy2sAq4USD5nSBooTdGywV89h94k-eSliUsCAGcKy1WanOkfMm1Fgx2X-LoysECs2sk9jYSu97bMrC3kViz9D09TZ-7Efu_XacM_pF31bshFJd8rH84IxXAKn95pILL1u3KQnz60i6RMiZgs8q8Of7jcvufEYutPmLy2MeCfrJ9jncY_Q0Ym6_l</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1441337846</pqid></control><display><type>article</type><title>Continuous fermentation of sugar cane syrup using immobilized yeast cells</title><source>ScienceDirect Journals</source><creator>Wendhausen, Renato ; Fregonesi, Adriana ; Moran, Paulo J.S. ; Joekes, Inés ; Rodrigues, J.Augusto R. ; Tonella, Eduardo ; Althoff, Karina</creator><creatorcontrib>Wendhausen, Renato ; Fregonesi, Adriana ; Moran, Paulo J.S. ; Joekes, Inés ; Rodrigues, J.Augusto R. ; Tonella, Eduardo ; Althoff, Karina</creatorcontrib><description>Several strains of
Saccharomyces sp. and commercial Baker's yeast were immobilized by adhesion onto chrysotile, a fibrous magnesium silicate (Mg
6Si
4O
10(OH)
8). The activity of the cells is higher when immobilized, mainly for fermentation of 30 to 50% w/v glucose solutions. In the medium containing 30% w/v glucose, the initial fermentation rate increased 1.2–2.5 times. Yields were in the range of 80.4 to 97.3% for the immobilized cells and 72.7 to 84.5% for the free cells. A packed bed reactor for continuous fermentation was set up using one of the tested strains immobilized onto chrysotile. An average productivity of 20 to 25 g·
l
−1·h
−1 was obtained in the first 20 d, and an average of 16 g·
l
−1·h
−1 was obtained after 50 d of operation.</description><identifier>ISSN: 1389-1723</identifier><identifier>EISSN: 1347-4421</identifier><identifier>DOI: 10.1016/S1389-1723(01)80110-9</identifier><identifier>PMID: 16232945</identifier><identifier>CODEN: JFBIEX</identifier><language>eng</language><publisher>Amsterdarm: Elsevier B.V</publisher><subject>Biological and medical sciences ; Biotechnology ; chrysotile ; FERMENTATION ; Fundamental and applied biological sciences. Psychology ; Immobilization of organelles and whole cells ; Immobilization techniques ; IMMOBILIZED MICROORGANISMS ; Methods. Procedures. Technologies ; Microbial engineering. Fermentation and microbial culture technology ; packed bed reactors ; SACCHAROMYCES ; Saccharomyces sp ; SUGAR CANE</subject><ispartof>Journal of bioscience and bioengineering, 2001, Vol.91 (1), p.48-52</ispartof><rights>2001</rights><rights>2001 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 2001</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c476t-89b4447346eb3e9a0f4b6efe2fd1fa06af8b6677989e0e914904bfc624eeef313</citedby><cites>FETCH-LOGICAL-c476t-89b4447346eb3e9a0f4b6efe2fd1fa06af8b6677989e0e914904bfc624eeef313</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,778,782,4012,27910,27911,27912</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=967116$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/16232945$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Wendhausen, Renato</creatorcontrib><creatorcontrib>Fregonesi, Adriana</creatorcontrib><creatorcontrib>Moran, Paulo J.S.</creatorcontrib><creatorcontrib>Joekes, Inés</creatorcontrib><creatorcontrib>Rodrigues, J.Augusto R.</creatorcontrib><creatorcontrib>Tonella, Eduardo</creatorcontrib><creatorcontrib>Althoff, Karina</creatorcontrib><title>Continuous fermentation of sugar cane syrup using immobilized yeast cells</title><title>Journal of bioscience and bioengineering</title><addtitle>J Biosci Bioeng</addtitle><description>Several strains of
Saccharomyces sp. and commercial Baker's yeast were immobilized by adhesion onto chrysotile, a fibrous magnesium silicate (Mg
6Si
4O
10(OH)
8). The activity of the cells is higher when immobilized, mainly for fermentation of 30 to 50% w/v glucose solutions. In the medium containing 30% w/v glucose, the initial fermentation rate increased 1.2–2.5 times. Yields were in the range of 80.4 to 97.3% for the immobilized cells and 72.7 to 84.5% for the free cells. A packed bed reactor for continuous fermentation was set up using one of the tested strains immobilized onto chrysotile. An average productivity of 20 to 25 g·
l
−1·h
−1 was obtained in the first 20 d, and an average of 16 g·
l
−1·h
−1 was obtained after 50 d of operation.</description><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>chrysotile</subject><subject>FERMENTATION</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Immobilization of organelles and whole cells</subject><subject>Immobilization techniques</subject><subject>IMMOBILIZED MICROORGANISMS</subject><subject>Methods. Procedures. Technologies</subject><subject>Microbial engineering. Fermentation and microbial culture technology</subject><subject>packed bed reactors</subject><subject>SACCHAROMYCES</subject><subject>Saccharomyces sp</subject><subject>SUGAR CANE</subject><issn>1389-1723</issn><issn>1347-4421</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><recordid>eNqFkVuLFDEQhYMo7rr6E1YCguhDa6qTyeVJZPCysqCgPod0ujJk6U7GpFsYf73dO4OKL_uUgnxV51QdQi6BvQIG8vVX4No0oFr-gsFLzQBYY-6Rc-BCNUK0cH-tT8gZeVTrDWOgmIKH5Axky1sjNufkapvTFNOc50oDlhHT5KaYE82B1nnnCvUuIa2HMu_pXGPa0TiOuYtD_IU9PaCrE_U4DPUxeRDcUPHJ6b0g39-_-7b92Fx__nC1fXvdeKHk1GjTCSEUFxI7jsaxIDqJAdvQQ3BMuqA7KZUy2iBDA8Iw0QUvW4GIgQO_IM-Pc_cl_5ixTnaMdXWw-Fy2sAq4USD5nSBooTdGywV89h94k-eSliUsCAGcKy1WanOkfMm1Fgx2X-LoysECs2sk9jYSu97bMrC3kViz9D09TZ-7Efu_XacM_pF31bshFJd8rH84IxXAKn95pILL1u3KQnz60i6RMiZgs8q8Of7jcvufEYutPmLy2MeCfrJ9jncY_Q0Ym6_l</recordid><startdate>2001</startdate><enddate>2001</enddate><creator>Wendhausen, Renato</creator><creator>Fregonesi, Adriana</creator><creator>Moran, Paulo J.S.</creator><creator>Joekes, Inés</creator><creator>Rodrigues, J.Augusto R.</creator><creator>Tonella, Eduardo</creator><creator>Althoff, Karina</creator><general>Elsevier B.V</general><general>Elsevier Science</general><general>Elsevier Limited</general><scope>FBQ</scope><scope>IQODW</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>7X8</scope></search><sort><creationdate>2001</creationdate><title>Continuous fermentation of sugar cane syrup using immobilized yeast cells</title><author>Wendhausen, Renato ; Fregonesi, Adriana ; Moran, Paulo J.S. ; Joekes, Inés ; Rodrigues, J.Augusto R. ; Tonella, Eduardo ; Althoff, Karina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c476t-89b4447346eb3e9a0f4b6efe2fd1fa06af8b6677989e0e914904bfc624eeef313</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>chrysotile</topic><topic>FERMENTATION</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Immobilization of organelles and whole cells</topic><topic>Immobilization techniques</topic><topic>IMMOBILIZED MICROORGANISMS</topic><topic>Methods. Procedures. Technologies</topic><topic>Microbial engineering. Fermentation and microbial culture technology</topic><topic>packed bed reactors</topic><topic>SACCHAROMYCES</topic><topic>Saccharomyces sp</topic><topic>SUGAR CANE</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Wendhausen, Renato</creatorcontrib><creatorcontrib>Fregonesi, Adriana</creatorcontrib><creatorcontrib>Moran, Paulo J.S.</creatorcontrib><creatorcontrib>Joekes, Inés</creatorcontrib><creatorcontrib>Rodrigues, J.Augusto R.</creatorcontrib><creatorcontrib>Tonella, Eduardo</creatorcontrib><creatorcontrib>Althoff, Karina</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of bioscience and bioengineering</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Wendhausen, Renato</au><au>Fregonesi, Adriana</au><au>Moran, Paulo J.S.</au><au>Joekes, Inés</au><au>Rodrigues, J.Augusto R.</au><au>Tonella, Eduardo</au><au>Althoff, Karina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Continuous fermentation of sugar cane syrup using immobilized yeast cells</atitle><jtitle>Journal of bioscience and bioengineering</jtitle><addtitle>J Biosci Bioeng</addtitle><date>2001</date><risdate>2001</risdate><volume>91</volume><issue>1</issue><spage>48</spage><epage>52</epage><pages>48-52</pages><issn>1389-1723</issn><eissn>1347-4421</eissn><coden>JFBIEX</coden><abstract>Several strains of
Saccharomyces sp. and commercial Baker's yeast were immobilized by adhesion onto chrysotile, a fibrous magnesium silicate (Mg
6Si
4O
10(OH)
8). The activity of the cells is higher when immobilized, mainly for fermentation of 30 to 50% w/v glucose solutions. In the medium containing 30% w/v glucose, the initial fermentation rate increased 1.2–2.5 times. Yields were in the range of 80.4 to 97.3% for the immobilized cells and 72.7 to 84.5% for the free cells. A packed bed reactor for continuous fermentation was set up using one of the tested strains immobilized onto chrysotile. An average productivity of 20 to 25 g·
l
−1·h
−1 was obtained in the first 20 d, and an average of 16 g·
l
−1·h
−1 was obtained after 50 d of operation.</abstract><cop>Amsterdarm</cop><pub>Elsevier B.V</pub><pmid>16232945</pmid><doi>10.1016/S1389-1723(01)80110-9</doi><tpages>5</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1389-1723 |
| ispartof | Journal of bioscience and bioengineering, 2001, Vol.91 (1), p.48-52 |
| issn | 1389-1723 1347-4421 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_71397163 |
| source | ScienceDirect Journals |
| subjects | Biological and medical sciences Biotechnology chrysotile FERMENTATION Fundamental and applied biological sciences. Psychology Immobilization of organelles and whole cells Immobilization techniques IMMOBILIZED MICROORGANISMS Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology packed bed reactors SACCHAROMYCES Saccharomyces sp SUGAR CANE |
| title | Continuous fermentation of sugar cane syrup using immobilized yeast cells |
| url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-15T21%3A14%3A45IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Continuous%20fermentation%20of%20sugar%20cane%20syrup%20using%20immobilized%20yeast%20cells&rft.jtitle=Journal%20of%20bioscience%20and%20bioengineering&rft.au=Wendhausen,%20Renato&rft.date=2001&rft.volume=91&rft.issue=1&rft.spage=48&rft.epage=52&rft.pages=48-52&rft.issn=1389-1723&rft.eissn=1347-4421&rft.coden=JFBIEX&rft_id=info:doi/10.1016/S1389-1723(01)80110-9&rft_dat=%3Cproquest_cross%3E18485986%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c476t-89b4447346eb3e9a0f4b6efe2fd1fa06af8b6677989e0e914904bfc624eeef313%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=1441337846&rft_id=info:pmid/16232945&rfr_iscdi=true |