Continuous alcohol manufacturing process using yeast

Chemistry: molecular biology and microbiology – Micro-organism – tissue cell culture or enzyme using process... – Preparing oxygen-containing organic compound

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435813, 435911, 435942, C12P 714

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active

045621543

ABSTRACT:
A continuous alcohol manufacturing process using yeast comprising a zone where a conventional yeast (Yeast B) which has an alcohol producing activity is mainly present (zone of Yeast B); a zone disposed in the fore part of said zone of Yeast B where a yeast (Yeast A) which has an alcohol producing activity and is superior in sugar resistance as compared with Yeast B is mainly present (zone of Yeast A); and a zone disposed in the rear part of said zone of Yeast B where a yeast (Yeast C) which has an alcohol has an alcohol producing activity and is superior in alcohol resistance as compared with Yeast B is mainly present (zone of Yeast C), wherein a substrate solution is supplied to said zone of Yeast A thereby to effect alcohol fermentation; the resulting fermentation liquid is introduced in said zone of Yeast B thereby to effect alcohol fermentation; the resulting fermentation liquid is further introduced in said zone of Yeast C thereby to effect alcohol fermentation; and then a product alcohol broth is obtained from said zone of Yeast C.

REFERENCES:
patent: 2371208 (1945-03-01), Alzola
patent: 4127447 (1978-11-01), Griffith et al.
patent: 4242454 (1980-12-01), Muller et al.
patent: 4310629 (1982-01-01), Muller et al.
patent: 4315987 (1982-02-01), Muller et al.

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