Effects of yeast invertase on ethanol production in molasses

Autor:	Kozo Ouchi, Kazuhiko Takeshige
Rok vydání:	1995
Předmět:	Ethanol food and beverages Industrial fermentation Ethanol fermentation Biology Applied Microbiology and Biotechnology Yeast carbohydrates (lipids) chemistry.chemical_compound Invertase Biochemistry chemistry Fermentation Ethanol fuel Food science Sugar Biotechnology
Zdroj:	Journal of Fermentation and Bioengineering. 79:513-515
ISSN:	0922-338X
DOI:	10.1016/0922-338x(95)91274-9
Popis:	Ethanol fermentation by an alcohol yeast, YOY655, was slower in molasses than in a nutrition rich medium with the same sugar content. Osmolality was much higher in the molasses, and the slower fermentation in the molasses was ascribed to depressed fermentation under the high osmotic pressure. Yeast invertase was an important factor in regulation the osmolality and the fermentation rate in the molasses.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::45cb76a0257ec026992d3dd7fd894c5e https://doi.org/10.1016/0922-338x(95)91274-9 Zobrazit plný text záznamu Full Text from ScienceDirect