Determination of inhibitory effects in fermentation processes by microcalorimetric techniques

R. Chamy; L. Núñez-Regueira; I. Gomez; M. J. Núñez; J. M. Lema

doi:10.1007/BF00151567

Determination of inhibitory effects in fermentation processes by microcalorimetric techniques

R. Chamy, L. Núñez-Regueira, I. Gomez, M. J. Núñez, J. M. Lema

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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 language	English
Pages (from-to)	231-236
Number of pages	6
Journal	Biotechnology Techniques
Volume	9
Issue number	4
DOIs	https://doi.org/10.1007/BF00151567
State	Published - Apr 1995
Externally published	Yes

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title = "Determination of inhibitory effects in fermentation processes by microcalorimetric techniques",

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.",

author = "R. Chamy and L. N{\'u}{\~n}ez-Regueira and I. Gomez and N{\'u}{\~n}ez, {M. J.} and Lema, {J. M.}",

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AU - Chamy, R.

AU - Núñez-Regueira, L.

AU - Gomez, I.

AU - Núñez, M. J.

AU - Lema, J. M.

PY - 1995/4

Y1 - 1995/4

N2 - 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.

AB - 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.

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U2 - 10.1007/BF00151567

DO - 10.1007/BF00151567

M3 - Article

AN - SCOPUS:0029108084

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VL - 9

SP - 231

EP - 236

JO - Biotechnology Techniques

JF - Biotechnology Techniques

IS - 4

ER -

Determination of inhibitory effects in fermentation processes by microcalorimetric techniques

Abstract

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