CONTROL OF ETHANOL-PRODUCTION AND MONITORING OF MEMBRANE PERFORMANCE BY MASS-SPECTROMETRIC GAS-ANALYSIS IN THE COUPLED FERMENTATION-PERVAPORATION OF WHEY PERMEATE
Y. Shabtai et C. Mandel, CONTROL OF ETHANOL-PRODUCTION AND MONITORING OF MEMBRANE PERFORMANCE BY MASS-SPECTROMETRIC GAS-ANALYSIS IN THE COUPLED FERMENTATION-PERVAPORATION OF WHEY PERMEATE, Applied microbiology and biotechnology, 40(4), 1993, pp. 470-476
A coupled fermentation-pervaporation process was operated continuously
with on-line mass spectrometric gas analysis monitoring of product ac
cumulation on both the upstream and the downstream sides of the membra
ne. Efficient coupling of the fermentation with pervaporation was atta
ined when a steady state of ethanol production and removal was achieve
d with whey permeate containing high concentrations of lactose (> 8%)
or by controlled lactose additions that also compensated for loss of l
iquid due to pervaporation. The combined system consists of a tubular
membrane pervaporation module, directly connected to a stirred ferment
er to form one circulation loop, kept at 38 degrees C, with both units
operating under computer control. Mass spectrometric gas analysis of
the CO2 gas evolved in the fermenter and the ethanol and water in the
pervaporate on the downstream side of the membrane enabled us to follo
w the production of ethanol and its simultaneous removal. Membrane sel
ectivity was calculated on-line and served to monitor the functioning
of the membrane. Batch-wise-operated fermentation-pervaporation with C
andida pseudotropicalis IF-513 yielded over 120 gl(-1) of concentrated
ethanol solution using supplemented whey permeate containing 16% lact
ose. A steady state lasting for about 20 h was achieved with ethanol p
roductivity of 20 g h(-1) (approx. 4 g l(-1) h(-1)). Membrane selectiv
ity was over 8. Controlled feeding of concentrated lactose suspension
in the whey permeate (350 gl(-1)) resulted in the continuous collectio
n of 120-140 gl(-1) of ethanol pervaporate for 5 days, by which time s
alt accumulation hampered the fermentation. Medium refreshment restore
d the fermentative activity of the yeast cells and further extended th
e coupled process to over 9 days (200 h), when reversible membrane fou
ling occurred. The membrane module was exchanged and the combined proc
ess restarted.