Effect of temperature on the no cook, very high gravity ethanol fermentation process / 生物工程学报
Chinese Journal of Biotechnology
;
(12): 330-334, 2010.
Article
in Chinese
| WPRIM
| ID: wpr-336223
ABSTRACT
The effect of temperature on a very high gravity ethanol fermentation using no cook process was investigated. We found that a gradient temperature control strategy could improve the fermentation efficiency significantly, With the assistance of a new raw starch hydrolyzing enzyme and a gradient temperature control strategy, the ethanol concentration could reach up to 20% (V/V) within 90 h using commercially available dry yeast, when sorghum was used as the raw material and the dry substrate concentration was controlled at 35%.
Full text:
Available
Index:
WPRIM (Western Pacific)
Main subject:
Seeds
/
Temperature
/
Yeasts
/
Sorghum
/
Ethanol
/
Enzymes
/
Fermentation
/
Hydrolysis
/
Metabolism
Language:
Chinese
Journal:
Chinese Journal of Biotechnology
Year:
2010
Type:
Article
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