Production of mead by immobilized whole cells of Saccharomyces cerevisiae
| Autor: | D. V. Tamhane, Nasibuddin Qureshi |
|---|---|
| Rok vydání: | 1985 |
| Předmět: |
Chromatography
Calcium alginate biology business.industry Saccharomyces cerevisiae Food technology General Medicine biology.organism_classification Applied Microbiology and Biotechnology Continuous production Yeast chemistry.chemical_compound chemistry Biochemistry Alcohol production Ph range Fermentation business Biotechnology |
| Zdroj: | Applied Microbiology and Biotechnology. 21 |
| ISSN: | 1432-0614 0175-7598 |
| DOI: | 10.1007/bf00252704 |
| Popis: | The continuous production of mead was achieved with whole cells of Saccharomyces cerevisiae immobilized in calcium alginate gels. The alcohol production was stable in the pH range of 2.5–6.0 and a temperature range of 18–30°C with a sharp increase at 35°C. The process reduced the problems of contamination and secondary fermentation which are associated with traditional mead production. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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