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Alcohol Continuous Fermention of Agglomerative Saccharomycete

Zhou Guangqi, Lu Mingchun, Yun Xia(Dept. of Food Eng., Dalian Inst. of Light Ind., Dalian 116001)  
This paper reports the experimental study of the agglomerative properties and alcohol continuous fermentation of the yeast XY, according to J. Lodder's methods for the isolation and identification. It shows that the yeast XY is a fungus of Hemids comycetes Saccharmyces. In the selfmade circulating bioreactor,S.XY is agglomerated to be uniform millet grains. The reactor ethanol yield rate is 24.2 g·L-1·h-1. The transformation rate of glucoseethanol is 0.05 h-1. They are similar to the properties of Saccharmyces XY and Schizosaccharomyces pombe. It concludes that S.XY can replace immobilizationyeasts in fermentation for alcohol production.
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