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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.
Artículo en Chino | 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%.
Asunto(s)
Texto completo: Disponible Índice: WPRIM (Pacífico Occidental) Asunto principal: Semillas / Temperatura / Levaduras / Sorghum / Etanol / Enzimas / Fermentación / Hidrólisis / Metabolismo Idioma: Chino Revista: Chinese Journal of Biotechnology Año: 2010 Tipo del documento: Artículo

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Texto completo: Disponible Índice: WPRIM (Pacífico Occidental) Asunto principal: Semillas / Temperatura / Levaduras / Sorghum / Etanol / Enzimas / Fermentación / Hidrólisis / Metabolismo Idioma: Chino Revista: Chinese Journal of Biotechnology Año: 2010 Tipo del documento: Artículo