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%.
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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