Product inhibition of fermentation of xylose to ethanol by free and immobilized Pichia stipitis

ROLANDO ARTURO CHAMY MAGGI, M. J. Núñez, J. M. Lema

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10 Scopus citations

Abstract

The product and substrate inhibition effects in the fermentation of xylose by free and immobilized Pichia stipitis in k{cyrillic}-carrageenan gel were determined. The experimental data were obtained from continuous and batch experiments. Process evolution was followed by substrate and product analysis and by a microcalorimetric technique. The results were fitted to Luong's kinetic model. No evidence of substrate inhibition up to 200 gl-1 of xylose were found. From 20 gl-1 of ethanol a marked effect on the productivity as well as on the product yield coefficient was observed. The tolerance of immobilized yeasts to ethanol was lower than that of free cells. Finally, a kinetic expression taking into account the effects of both product and cell concentration on the specific productivity was proposed and validated.

Original languageEnglish
Pages (from-to)622-626
Number of pages5
JournalEnzyme and Microbial Technology
Volume16
Issue number7
DOIs
StatePublished - 1 Jan 1994

Keywords

  • d-xylose
  • immobilization
  • inhibition
  • kinetics
  • microcalorimetry
  • Pichia stipitis

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