Abstract
The loss of fermentative activity of yeast cells, observed in continuous fermentation experiments at increasing biomass concentration is explained by the assumption that the ethanol‐tolerance behaviour of the microorganisms changes if a growth‐stabilizing factor limitation is present. A mathematical specification of the relationships existing in this context is given and an improved steady‐state productivity model of ethanol production is derived.
Original language | English |
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Pages (from-to) | 17-23 |
Number of pages | 7 |
Journal | Acta Biotechnologica |
Volume | 9 |
Issue number | 1 |
DOIs | |
State | Published - 1989 |
Externally published | Yes |