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Two moles of ATP (Adenosine Triphosphate) are also produced which are
used to supply energy for cell maintenance and growth. Theoretically
conversion of 1gm of glucose via fermentation yields 0.511grms of ethanol.
This theoretical value is never obtained due to carbohydrate utilization for
cell maintenance, growth and formation of small amounts of glycerols and
higher alcohols.
Fermentation efficiency also depends upon factors such as yeast strain and
environmental parameters. In practice efficiency is 60-80%. An increase in
temp within a certain range increases activity. The condition in Fermentation
vats are such obtained so as to avoid bacterial action. During a normal
Fermentation heat is produced from active yeast growth and metabolism
which causes a rise in temp. Then this temp rise can drastically affect yeast
metabolism and ethanol. An average upper limit temp for growth is around
40 C with an optimum temp of about 30C. Increased heat tolerances are
obtained with media containing oleic acid. The maximum concentration of
ethanol that yeast can produce depends upon the yeast strain used. In
general, yeast cell growth is inhibited around 10 to 12% wt/vol. ethanol
while 20% ethanol will terminate cellular metabolism.