SOLID-STATE FERMENTATION OF SWEET SORGHUM TO ETHANOL

被引：55
作者：
KARGI, F
CURME, JA
SHEEHAN, JJ
机构：
[1] Department of Chemical Engineering, Biotechnology ResearchCenter, Whitaker Laboratory No. 5, Lehigh University, Bethlehem,PA 18015, United States
来源：
BIOTECHNOLOGY AND BIOENGINEERING | 1985年 / 27卷 / 01期
关键词：
CHROMATOGRAPHIC ANALYSIS - Gas - ETHANOL - Manufacture - YEAST;
D O I：
10.1002/bit.260270106
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：
Solid-state fermentation of chopped sweet sorghum particles to ethanol was studied in static flasks using an ethanol-tolerant yeast strain. The influence of various process parameters, such as temperature, yeast cell concentration, and moisture content, on the rate and extent of ethanol fermentation was investigated. Optimal values of these parameters were found to be 35 degree C, 7 multiplied by 10**8 cels/g raw sorghum, and 70% moisture level, respectively.
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页码：34 / 40
页数：7
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