Akademik Veri Yönetim Sistemi
Turkish Journal of Engineering and Environmental Sciences, cilt.25, sa.1, ss.11-17, 2001 (Scopus)
A number of different yeasts are now recognized as being capable of fermenting pentose sugar into ethanol. One of the most prominent among these is Pachysolen tannophilus. The initial yeast extract concentration, D-xylose concentration and pH were chosen as independent factors in 23-factorial experimental design and the effects of these factors on ethanol production from D-xylose by P. tannophilus were examined in repeated shake flask cultures according to the Box-Wilson experimental design method. A maximum ethanol 'production rate of 2.03 g dm-3 day-1 was obtained when the initial D-xylose concentration, yeast extract concentration, and pH were 37.01 g dm-3, 8.34 g dm-3, and 4.22, respectively.