Determination of inhibitory effects in fermentation processes by microcalorimetric techniques

ROLANDO ARTURO CHAMY MAGGI, L. Núñez-Regueira, I. Gomez, M. J. Núñez, J. M. Lema

Research output: Contribution to journalArticlepeer-review

2 Scopus citations

Abstract

A microcalorimetric kinetic method for determining the inhibition effects in fermentation is described. In order to determine the possibilities of this methodology, the inhibitory effect of ethanol on the microaerobic fermentation of xylose by Pichia stipitis is studied. Results are compared with those ones obtained by using the classic kinetic method. Microcalorimetry appears to be an interesting technique for accurately determining inhibitory effects, specially in very slow processes.

Original languageEnglish
Pages (from-to)231-236
Number of pages6
JournalBiotechnology Techniques
Volume9
Issue number4
DOIs
StatePublished - 1 Apr 1995

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