Biochemistry and Biotechnology
Wiley InterScience Backfile Collection 1832-2000
Process Engineering, Biotechnology, Nutrition Technology
Continuous, steady-state grape-juice fermentation, carried out in experimental slant-tube fermentors, was characterized by complete fermentation, even at fast pumping rates, because efficient cell retention, as well as rapid yeast growth, quickly built cell density up to the limit permitted by the juice supply rate. Essentially complete fermentation was easily achieved with a juice residence time of 3.1 hr, compared to about 120 hr in normal batch fermentation. Successful continuous fermentation required constancy of gas and liquid flow through the tubes, placing some restrictions on choice of tube configurations. The validity of design equations, developed previously from a settling model, was tested, and some practical aspects of their application to fermentor design and operation were demonstrated.
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