Effect of ethanol concentration on filter cake characteristics in microfiltration of yeast suspension

N. Katagiri*, K. Tomimatsu, E. Iritani, Nagoya University, Japan

Microfiltration is widely used to remove microbial cells from the fermentation broth in the downstream processing of biotechnological products. Since the filtration behaviors are strongly affected by the properties of the microbial cell cake formed on the surface of the membrane, knowledge of the cake structure provides valuable information for the design and operation of filter equipment. In the alcohol fermentation process using a yeast strain, it is considered that cake characteristics are complicated because yeast cells are strongly influenced by external factors such as filtration pressure and alcohol concentration. In this study, we evaluated the membrane filtration properties, especially the cake characteristics, of yeast suspension containing ethanol and investigated the effects of pressure and ethanol concentration on separation of yeast...

Session: M6 - Short Oral Presentations
Day: 23 October 2019
Time: 14:45 - 16:00 h

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