Semicontinuous ethanol fermentation of sugar cane blackstrap molasses by pressed yeast. II. Mathematical model

A mathematical model is proposed to explain the influence of the volume fraction of inoculum on the fermentation time and ethanol productivity in semicontinuous ethanol fermentation of sugar cane blackstrap molasses by pressed yeast.

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Bibliographische Detailangaben
Veröffentlicht in:	Biotechnology letters 1992-10, Vol.14 (10), p.981-984
Hauptverfasser:	Borzani, W, Hiss, H, Santos, T.W. de, Vairo, M.L.R
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences ethanol production fermentation Fundamental and applied biological sciences. Psychology General aspects inoculum density mathematical models Mathematics in biology. Statistical analysis. Models. Metrology. Data processing in biology (general aspects) molasses Saccharomyces cerevisiae yeasts
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Beschreibung
Zusammenfassung:	A mathematical model is proposed to explain the influence of the volume fraction of inoculum on the fermentation time and ethanol productivity in semicontinuous ethanol fermentation of sugar cane blackstrap molasses by pressed yeast.
ISSN:	0141-5492 1573-6776
DOI:	10.1007/BF01020641