Abstract Vacuum ethanol removal effect on the fermentative performance of Kluyveromyces marxianus was assessed. Yeast was cultured in bench bioreactor at initial glucose concentration of 90 g L−1 in two sequential batches of 36 h, with a vacuum ethanol removal step and glucose feed before the second batch. Ethanol concentration after the first batch was 34.13 g L−1 (YP/S 0.38 g g−1; QP 0.94 g L−1.h−1), and 40.90 g L−1 (YP/S 0.18 g g−1; QP 0.43 g L−1.h−1) after the second batch. Ethanol production in a control assay without vacuum extraction only happened in the first batch (36.37 g L−1; YP/S 0.4 g g−1; QP 1.01 g.L−1h−1). The phenomenological modeling showed product inhibition and the importance of product removal to process improvement, although the yeast had needed an adaptation period to recover its fermentative metabolism after the stress caused by vacuum.

中文翻译：

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马克斯克鲁维酵母在搅拌釜生物反应器中生产乙醇的实验和建模方法，使用真空提取作为克服产物抑制的策略

摘要 评估了真空乙醇去除对马克斯克鲁维酵母发酵性能的影响。酵母在台式生物反应器中以 90 g L-1 的初始葡萄糖浓度分两批连续 36 小时培养，在第二批之前进行真空乙醇去除步骤和葡萄糖进料。第一批后的乙醇浓度为 34.13 g L-1（YP/S 0.38 gg-1；QP 0.94 g L-1.h-1）和 40.90 g L-1（YP/S 0.18 gg-1；QP 0.43 g L−1.h−1) 在第二批之后。没有真空抽吸的对照试验中的乙醇生产仅发生在第一批（36.37 g L-1；YP/S 0.4 g g-1；QP 1.01 gL-1h-1）。现象学模型显示了产品抑制和产品去除对工艺改进的重要性，