CONTINUOUS FERMENTATION OF GLUCOSE SOLUTIONS

Abstract

Use of a continuous-flow plug fermentor to ferment glucose solutions was found to be possible only with unrefined commercial glucose and not with pure glucose. Even when the former was used problems were encountered due to a gradual increase in back pressure across the yeast bed. With the commencement of glucose metabolism in the yeast bed, ‘shock’ excretion of potassium and magnesium ions as well as of low molecular weight nitrogenous material was observed. The product from the fermentor contained an abnormally high level of α-diketones viz., 1–3 mg/litre.