Use of sulfite and hydrogen peroxide to control bacterial contamination in ethanol fermentation

Article Abstract:

The bacterial contamination of cell-recycled continuos ethanol fermentation is controlled using sulfite and hydrogen peroxide. Lactic acid bacteria are the main contaminants in ethanol fermentation which reduce the ethanol yield and inhibit yeast growth. Sulfite destroys lactic acid bacteria selectively. Sulfite is effective only in the presence of molecular oxygen. It is more effective in destroying L. casei, in which the peroxide-related enzymes are active. Hydrogen peroxide is effective in case of L. fermentum, which has low peroxidase activity.

Observations, Bacteria, Control, Hydrogen peroxide, Sulfites

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Effects of elevated dissolved CO2 levels on batch and continuous cultures of Aspergillus niger A60: an evaluation of experimental methods

Article Abstract:

The effect of dissolved carbon dioxide (dCO2) on each of the growth phases of Aspergillus niger in batch fermentation was investigated. Results reveal the probes for dCO2 in submerged fungal culture are not affected by significant levels of organic acid. Further, comparison with previous studies on the effect of dCO2 on fungal cultures suggests that the inhibitory effect of dCO2 especially on the lag-phase has been systematically overestimated.

Physiological aspects, Carbon dioxide

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Production of high concentrations of ethanol from inulin by simultaneous saccharification and fermentation using Aspergillus niger and Saccharomyces cerevisiae

Article Abstract:

The utilization of a a simultaneous saccharification and fermentation process for the direct conversion of pure nonhydrolyzed inulin is discussed. Strains of Aspergillus niger and Saccharomyces cerevisae were innoculated with inulin. Ethanol fermentation and concentration were used in the process. Maximum volumetric productivities of ethanol were estimated. The utility of the simulatneous approach for ethanol concentration was demonstrated.

Research, Methods, Alcohol, Ethanol, Saccharomyces

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