Rapid and enhanced production of ethanol in very high gravity (VHG) sugar fermentation by Saccharomyces cerevisiae: Role of finger millet (Eleusine coracana L.) flour

Author:

Reddy L.V.A.,Reddy O.V.S.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference24 articles.

1. Production of ethanol from raw cassava starch by a non-conventional fermentation method;Ueda;Biotechnol Bioeng,1981

2. Characterization of yeasts for ethanol fermentation of molasses with high sugar concentrations;Bajaj;J Sci Ind Res,2003

3. Rapid production of high concentration of ethanol by S. bayanus: mechanism of action of soy flour supplementation;Viegas;Bitechnol Lett,1984

4. Improvements in ethanol concentration and fermentor ethanol productivity in yeast fermentations using whole soy flour in batch and continuous recycle systems;Damoano;Biotechnol Lett,1985

5. The use of tamarind waste to improve ethanol production from cane molasses;Patil;J Inst Microbiol Biotechnol,1998

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