Influence of Initial Yeast and Sugar Concentrations on the Quantity of Yeast Produced in Batch Ethanol Fermentation of Sugar-Cane Blackstrap Molasses

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概要

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• A linear correlation, X_f=α+β・X_o, exists between the final and the initial yeast cell concentration in batch alcoholic fermentations of sugar-cane blackstrap molasses.Experiments were carriede out varying the initial sugar concentration from 90.9 to 226.2 g/l, and the initial yeast concentration (dry matte) from 1.1 to 57.1 g/l. The value of β is approximately equal to 1,while the value of α depends on the molasses and/or the inoculum used.

• 公益社団法人日本生物工学会の論文
• 1983-04-25

著者

• V. De

  (present Addresses) Universidade Federal De Pernambuco Departamento De Engenharia Quimica E Quimica

• Vairo Marina

  Biochemical Engineering Laboratory Department Of Chemical Engineering Escola Politecnica Unviersity

• Borzani Walter

  (present Addresses) Instituto De Pesquisas Tecnologicas Do Estado De Sao Paulo S.a. (ipt) Division O

関連論文

• Influence of Initial Yeast and Sugar Concentrations on the Quantity of Yeast Produced in Batch Ethanol Fermentation of Sugar-Cane Blackstrap Molasses

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