DETERMINATION OF INHIBITORY EFFECTS IN FERMENTATION PROCESSES BY MICROCALORIMETRIC TECHNIQUES

Authors
CHAMY R NUNEZREGUEIRA L GOMEZ I NUNEZ MJ LEMA JM
Citation
R. Chamy et al., DETERMINATION OF INHIBITORY EFFECTS IN FERMENTATION PROCESSES BY MICROCALORIMETRIC TECHNIQUES, Biotechnology techniques, 9(4), 1995, pp. 231-236
Citations number
7
Categorie Soggetti
Biothechnology & Applied Migrobiology
Journal title
Biotechnology techniques → ACNP
ISSN journal
0951208X
Volume
9
Issue
4
Year of publication
1995
Pages
231 - 236
Database
ISI
SICI code
0951-208X(1995)9:4<231:DOIEIF>2.0.ZU;2-Q
Abstract
A microcalorimetric kinetic method for determining the inhibition effe cts in fermentation is described. In order to determine the possibilit ies of this methodology, the inhibitory effect of ethanol on the micro aerobic fermentation of xylose by Pichia stipitis is studied. Results are compared with those ones obtained by using the classic kinetic met hod. Microcalorimetry appears to be an interesting technique for accur ately determining inhibitory effects, specially in very slow processes .