2.8. Analytical methods
The concentrations of cells, ethanol and sugar
in the exit stream were determined as described
by Nigam et al. (1985). The dry weight of entrapped
cells was determined by dissolving the
beads in sterile sodium citrate solution (10 g
11) with gentle shaking at 35°C for 15 min.
The resulting cell suspension was centrifuged,
washed and dried at 105°C, to a constant
weight.
2.9. Fermentation kinetic parameters
Kinetic parameters such as yield, volumetric
and specific ethanol productivity, were calculated
as described by Nigam (1999).