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Using the residue of spirit production and bio-ethanol for protein production by yeasts

✍ Scribed by Cristina F. Silva; Silvio L. Arcuri; Cássia R. Campos; Danielle M. Vilela; José G.L.F. Alves; Rosane F. Schwan

Book ID
108299158
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
446 KB
Volume
31
Category
Article
ISSN
0956-053X

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Horizontal reactor for the continuous pr
Horizontal reactor for the continuous production of ethanol by yeasts immobilized in pectin
✍ Antonio Navarro; Hugo Marangoni; Ignacio Magaña Plaza; Danley Callieri 📂 Article 📅 1984 🏛 Springer Netherlands 🌐 English ⚖ 431 KB

Yeast cells (Saccharomyces cerevX~iae) were immobilized in pectin gel, incubated 12 h at 30°C and then used for the continuous production of ethanol employing a wedge-shaped horizontal reactor and sugar cane molasses as the carbon source. Under steady state conditions the mean residence time was 1.6