Low-Temperature Alcoholic Fermentation by Delignified Cellulosic Material Supported Cells of Kefir Yeast

A novel system for low-temperature alcoholic fermentation of glucose is described. This system consists of kefir yeast immobilized on delignified cellulosic materials. Batch fermentations were carried out at various pH values, and the effect of temperature on kinetic parameters, in the range of 5−30...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1999-10, Vol.47 (10), p.4474-4477
Hauptverfasser:	Athanasiadis, I, Boskou, D, Kanellaki, M, Koutinas, A. A
Format:	Artikel
Sprache:	eng
Schlagworte:	acetates acetates (esters) Alcoholic Beverages alcohols amyl alcohols Animals Applied sciences Biological and medical sciences Biomass cellulose Cold Temperature Energy ethanol ethanol production Exact sciences and technology Fermentation Fermented food industries Food industries Food microbiology Fundamental and applied biological sciences. Psychology glucose Glucose - metabolism Humans Hydrogen-Ion Concentration immobilization immobilized cells isobutanol Milk - microbiology Natural energy Other fermented food industries Saccharomyces cerevisiae - metabolism temperature Time Factors Use and upgrading of agricultural and food by-products. Biotechnology volatile compounds yeasts
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