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首页> 外文会议>Bioenergy-III: present and new perspectives on biorefineries 2011 >Effects of agitational intensity on production of ethanol using thermotolerant yeast Sachharomyces cerevisiae in a digitally controlled pilot scale bioreactor of 150 liters
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Effects of agitational intensity on production of ethanol using thermotolerant yeast Sachharomyces cerevisiae in a digitally controlled pilot scale bioreactor of 150 liters

机译：在150升数控中试规模生物反应器中，搅拌强度对耐热酵母酿酒酵母生产乙醇的影响

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摘要

1. The agitational intensity of 300 rpm in this bioreactor of 150 liter working volume was found optimal and hyper-production of ethyl alcohol. 2. This productivity is more than 2 fold improved as compare to the wild strain 3. This thermotolerant yeast strain Sachharomyces cerevisiae was utilized at elevated temperatures for testing its thermo-tolerance and ethanol productivity 4. At the ranges of the temperatures i.e.42-47 ℃ , the ethanol production decreased in the native organism and a minor decrease was recorded in the sugar consumption too (145 to 140 g/l). 5. 0.5 to 1.0 % sugar remained in the fermentation broths in these cases. 6. The results of the fermentation at 45 ℃ and 47 ℃ by the mutant strain are almost the same with respect to sugar consumption; however the ethyl ethanol production values have been declined as compared to those at 43 ℃ in 28 h fermentation time. 7. These optimized results of all relevant parameters were followed when the agitational intensity was under observation and under control through a digitally controlled microprocessor. 8. That leads to a conclusion, useful for all sorts of fermentation levels from shake flasks to the commercial scale fermentation in the tropical areas in world experiencing high temperature in the ethanol distilleries that the agitational intensity be under control and monitored through electronically controlled devices.
机译：1.在此150升工作体积的生物反应器中，以300 rpm的搅拌强度被发现是最佳的，并且乙醇产量过高。 2.与野生菌株相比，该生产率提高了2倍以上。此耐热酵母菌株啤酒酵母在高温下用于测试其耐热性和乙醇生产率。4.在温度范围（即42-47）下℃时，天然生物中的乙醇产量下降，糖的消耗也记录到轻微下降（145至140 g / l）。 5.在这些情况下，发酵液中残留有0.5至1.0％的糖。 6.突变体菌株在45℃和47℃发酵的糖耗几乎相同。然而，与28℃发酵时间的43℃相比，乙醇的产值有所下降。 7.在观察搅拌强度并通过数控微处理器控制搅拌强度时，遵循所有相关参数的优化结果。 8.这得出结论，对于在酒精蒸馏厂中经历高温的世界热带地区，从摇瓶到商业规模的发酵，从摇瓶到商业规模的发酵都非常有用，可以通过电子控制设备控制和监控搅拌强度。

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    Farman Ali Shah; Shaheen Aziz; Hafeez Ur Rahman Memon; Zeenat M Ali; M.I. Rajoka;

  • 作者单位

    Department of Chemical Engineering, Mehran University of Engineering Technology, Jamshoro, Sindh, Pakistan;

    Department of Chemical Engineering, Mehran University of Engineering Technology, Jamshoro, Sindh, Pakistan;

    Institute of Petroleum and Natural Gas Engineering, Mehran University of Engineering Technology, Jamshoro, Sindh, Pakistan;

    Department of Chemical Engineering, Mehran University of Engineering Technology, Jamshoro, Sindh, Pakistan;

    Government College University, Faisalabad, Pakistan;

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