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Estimation of temperature dependent parameters of a batch alcoholic fermentation process

✍ Scribed by Rafael Ramos de Andrade; Elmer Ccopa Rivera; Aline C. Costa; Daniel I. P. Atala; Francisco Maugeri Filho; Rubens Maciel Filho

Book ID
107564805
Publisher
Springer-Verlag
Year
2007
Tongue
English
Weight
538 KB
Volume
137-140
Category
Article
ISSN
0273-2289

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Alcoholic fermentation by a commercial baker's yeast in a fed-batch process with cell recycling and high-test molasses as substrate was strongly inhibited by Lactobacillus fermentum CCT 1407 after a few recycles. When total acidity (mainly lactic acid) exceeded 4.8 g/l broth it seriously interfered