Process for enhanced fermentation of xylose to ethanol

Details Process for enhanced fermentation of xylose to ethanol Process for enhanced fermentation of xylose to ethanol

1984-09-14

1987-05-05

Warden, Robert J.

Chemistry: molecular biology and microbiology

Micro-organism, tissue cell culture or enzyme using process...

Preparing oxygen-containing organic compound

435162, 435163, 435165, 435255, 435813, 435911, 435921, C12P 706, C12P 714, C12P 708, C12N 116

Patent

active

046632840

ABSTRACT:
Ethanol is produced from D-xylose by fermentation with any of the known xylose-metabolizing yeasts, such as Pachysolen tannophilus. To improve the yield of ethanol, small quantities of glucose are added to the fermentation medium during the fermentation process.

REFERENCES:
patent: 4260685 (1981-04-01), Pilipski
patent: 4350765 (1982-09-01), Chibata et al.
patent: 4359534 (1982-11-01), Kurtzman et al.
patent: 4368268 (1983-01-01), Gong
patent: 4472501 (1984-09-01), Takasawa et al.
patent: 4477569 (1984-10-01), Schneider et al.
patent: 4511656 (1985-04-01), Gong
patent: 4567145 (1986-01-01), Faber et al.
The Yeasts, Lodder (Ed.), (1970), North-Holland Publishing Co. Amsterdam, pp. 355-357.
Jeffries, "Biotechnol. Bioeng. Symp.", 12: 103-110 (1982).

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