Table 2.
Characteristics | Unit | Continuous | Fed-batch |
---|---|---|---|
Fermentation yield | % | 87.0–89.5 | 88.9–90.5 |
Bacterial contamination of winea | bacterial rods/mL | 3.8–9.9 × 107 | 2.0–3.9 × 107 |
Consumption of sulfuric acid | g/L ethanol | 8–14 | 6–7 |
Consumption of antibiotics | mg/L ethanol | 5.7–13.0 | 3.8–8.0 |
Consumption of antifoaming | mg/L ethanol | 0.47–0.75 | 0.45–0.70 |
Living bacterial rods are counted by optical microscopy.