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Continuous fermentation of carbohydrate-containing liquids to alcohol

Patent:

Abstract

Rate of alcohol fermentation depends mostly on the biological state of the yeast. The process described avoids retardation during the final fermentation phase by increasing the concentration of yeast as the fermentation proceeds. The method is especially suitable for dilute carbohydrate solutions. Thus, to a solution containing 4% carbohydrates, 66 g pressed yeast was added. This mash was passed continuously through several fermentation vessels. The temperature was adjusted to 29 to 35 degrees according to the type of yeast. Before entering the next vessel, another portion of pressed yeast (66 g/1 of mash) is added. The yeast is recovered from the fermented mash by means of a yeast separator.
Publication Date:
Aug 25, 1955
Product Type:
Patent
Report Number:
DE 923302
Reference Number:
EDB-83-083738
Subject:
09 BIOMASS FUELS; 59 BASIC BIOLOGICAL SCIENCES; ALCOHOLS; PRODUCTION; CARBOHYDRATES; FERMENTATION; YEASTS; CONTINUOUS CULTURE; LIQUID WASTES; MEDIUM TEMPERATURE; SEPARATION PROCESSES; BIOCONVERSION; FUNGI; HYDROXY COMPOUNDS; MICROORGANISMS; ORGANIC COMPOUNDS; PLANTS; WASTES; 090222* - Alcohol Fuels- Preparation from Wastes or Biomass- (1976-1989); 550700 - Microbiology; 140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)
OSTI ID:
6323112
Country of Origin:
Germany
Language:
English
Submitting Site:
HEDB
Size:
Pages: 5
Announcement Date:

Patent:

Citation Formats

Moldenhauer, O, and Lechner, R. Continuous fermentation of carbohydrate-containing liquids to alcohol. Germany: N. p., 1955. Web.
Moldenhauer, O, & Lechner, R. Continuous fermentation of carbohydrate-containing liquids to alcohol. Germany.
Moldenhauer, O, and Lechner, R. 1955. "Continuous fermentation of carbohydrate-containing liquids to alcohol." Germany.
@misc{etde_6323112,
title = {Continuous fermentation of carbohydrate-containing liquids to alcohol}
author = {Moldenhauer, O, and Lechner, R}
abstractNote = {Rate of alcohol fermentation depends mostly on the biological state of the yeast. The process described avoids retardation during the final fermentation phase by increasing the concentration of yeast as the fermentation proceeds. The method is especially suitable for dilute carbohydrate solutions. Thus, to a solution containing 4% carbohydrates, 66 g pressed yeast was added. This mash was passed continuously through several fermentation vessels. The temperature was adjusted to 29 to 35 degrees according to the type of yeast. Before entering the next vessel, another portion of pressed yeast (66 g/1 of mash) is added. The yeast is recovered from the fermented mash by means of a yeast separator.}
place = {Germany}
year = {1955}
month = {Aug}
}