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Continuous Conversion of Sweet Srghum Juice To Ethanol Using Immobilized Yeast Cells
Continuous Conversion of Sweet Srghum Juice To Ethanol Using Immobilized Yeast Cells
Microorganism
Saccharomyces uvarum (ATCC 26602) was obtained
from the National Collection of Industrial Microorganisms
(Pune, India) and was grown as described earlier.2
ml / h
Analytical Methods FLOW RATE
Ethanol was analyzed chemically as described by Reid Figure 1. Effect of flow rate on productivity of immobilked yeast cells
and Truelove3 and by gas chromatography using Chromo- using sweet sorghum juice with 11.5% fermentable sugars.