Collect. Czech. Chem. Commun.
1990, 55, 854-866
https://doi.org/10.1135/cccc19900854
The influence of the initial concentrations of glucose and yeast extract on the ethanolic fermentation by Pachysolen tannophilus
Rodríguez V. Bravoa, Rubio F. Camachoa, Villasclaras S. Sánchezb and Vico M. Castrob
a Departamento de Ingenieria Quimica (Universidad de Granada), Facultad de Ciencias, 18071 Granada, Spain
b Colegio Universitario, 23071 Jaen, Spain
Abstract
The ethanolic fermentation in batch cultures of Pachysolen tannophilus was studied experimentally varying the initial concentrations of two of the components in the culture medium: glucose between 0 and 200 g l-1 and yeast extract between 0 and 8 g l-1. The yeast extract appears to be a significant component both in cell growth and for ethanol production.
