Study of ethanol fermentation reaction using Saccharomyces diastaticus in a two-tank fermentation system with cell recycling

Figure shows the concentration profiles of the substrates and product in ethanol fermentation generated. At the initial stage, the concentration of glucose and fructose continuously decreased with time. No evident decrease in the concentration of sucrose was reported during this time, indicating that the utilization of glucose and fructose was competitive for sucrose utilization. Hence, the cells used glucose and fructose before sucrose. As the concentration of glucose and fructose reached almost zero, the concentration of sucrose decreased rapidly with time, which confirmed the effect of glucose and fructose concentration on sucrose utilization. With time, the concentration of ethanol increased with the increase in the utilization of the substrates (sucrose, glucose, and fructose) by cells. The concentration of ethanol increased with time following complete consumption of glucose and continued to increase with a rapid decrease in sucrose concentration. 76