BATCH ETHANOL FERMENTATION OF MOLASSES - A CORRELATION BETWEEN THE TIME NECESSARY TO COMPLETE THE FERMENTATION AND THE INITIAL CONCENTRATIONS OF SUGAR AND YEAST-CELLS

被引：8

作者：

BORZANI, W

GERAB, A

DELAHIGUERA, GA

PIRES, MH

PIPLOVIC, R

机构：

[1] Distrito de Pirabeiraba, Centro de Desenvolvimento Biotecnológico, Joinville, SC, 89 239-970

[2] Escola de Engenharia Mauá, São Caetano do Sul, SP, 09 580-500

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1993年 / 9卷 / 02期

关键词：

ETHANOL; FERMENTATION; MODELING; MOLASSES; YEAST;

D O I：

10.1007/BF00327852

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Batch fermentations of sugar-cane blackstrap molasses to ethanol, using pressed yeast as inoculum, demonstrated an exponential relationship between the time necessary to complete the fermentation and the initial concentrations of sugar and yeast cells. The parameters of the derived exponential equations depended on the experimental conditions.

引用

页码：265 / 268

页数：4