ISSN:
1573-6776
Keywords:
activated carbon
;
ethanol
;
fermentation
;
glucose consumption rate
;
yeast
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Fermentation with the addition of activated carbon at 100 g l−1 promoted the glucose consumption and ethanol production rates of Saccharomyces cerevisiae by 1.3 and 1.1 times, respectively. With fermentation using spent medium, the consumption rate was maintained at 90% of that in the fresh medium with the addition of activated carbon, while the rate without any addition decreased to about 70%.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1005630621301
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