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 selfmade 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 glucoseethanol is 0.05 h-1. They are similar to the properties of Saccharmyces XY and Schizosaccharomyces pombe. It concludes that S.XY can replace immobilizationyeasts in fermentation for alcohol production.