Preliminary study of Continuous Fermentation for Kaew Mango Wine Production in a Packed Bed Bioreactor with Immobilized Yeasts การศึกษาเบื้องต้นของการผลิตไวน์มะม่วงแก้วแบบ ต่อเนื่องในถังปฏิกรณ์ชีวภาพแบบเบดบรรจุ โดยใช้เซลล์ยีสต์ตรึงรูป

Abstract

The cells of Saccharomyces cerevisiae strain Sweden were immobilized in calcium alginate beads. The optimum immobilization conditions for Kaew mango wine production in batch process was at 2# sodium alginate and 0.1 M CaCK The immobilized yeasts were packed in a glass column bioreactor with the working volume of 740 ml and the process was operated at 20 c. The effect of bead volume packed in the column (20, 35 and 5096 of the working volume) and dilution rate of Kaew mango juice fed in the column (25, 50 and 7596 of maximum specific growth rate, |l_[n11) were studied for Kaew mango wine production. The results showed that the bead volume at 3596 and the dilution rate at 250/0 ^ were suitable for continuous Kaew mango wine production in terms of ethanol production and stability of bead morphology. At the optimum operating condition, however, the ethanol concentration was only

4.42 ± 0,410/0 (v/v).