ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A new sensor for the continuous determination of ethanol during the production of yeasts, growing aerobically on fermentable sugars, is described. The operating principle is based on the detection of ethanol vapor in the exit air. A description of the sensor with a diagram of the measuring electronics is supplied. It was designed for the determination of ethanol contents up to 3 g/liter in aqueous solutions at 30°C. The sensitivity is very high - 1 ppm ethanol being detectable under these conditions. The aeration rate dose not affect the output signal in a wide range (0.5-2 v/v/m). Besides the unspecific sensitivity of the sensor to other easily oxidizable substances, the influence of the pO2 in the exit air, however, must be taken into account. The application of the sensor is shown in a fed-batch culture of bakers' yeast where aerobic fermentation is caused by increasing the glucose feed rate.
Additional Material:
5 Ill.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260200603
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