Sunday, October 15, 2006

Aerobic & Anaerobic Culturing of Yeast

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Aerobic & Anaerobic Culturing of Yeast

Some interesting thoughts exploring a constant production system idea for yeast...guess something on these lines can be explored for algae as well?

Yeast survive aerobically and anearobically, only when deprived of oxygen do
they produce alcohol, however they cannot reproduce or survive indefinetly
in those conditions, introducing o2 will reduce the amount of alcohol
produced from a given amount of sugar but could allow the fermentation to go
on longer, however the yeast will die off when you reach a certain fairly
low alcohol concentration. If you could find a means of removing the
alcohol without harming the yeast you could then periodically introduce some
02 and create a constant production system instead of a batch system

From a post at oil from algae yahoogroup

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