Alcoholic fermentation by immobilized yeast at high sugar concentrations View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1981-09

AUTHORS

I. B. Holcberg, P. Margalith

ABSTRACT

Glucose fermentation bySaccharomyces cerevisiae immobilized by entrapment in agar, carrageenan, alginate and polyacrylamide gels, was compared to that of freely suspended cells at concentrations of 10–50% (w.w.) sugar. The rate of ethanol production by the entrapped cells was 20–25% higher than that of the free cells. Concentrations of up to 14,5% w/w ethanol (30% glucose initial concentration) could be obtained. A number of hypotheses for the improved alcoholic fermentation are discussed. More... »

PAGES

133-140

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf00703041

DOI

http://dx.doi.org/10.1007/bf00703041

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1021068553


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