Fundamental Study of Kitchen Refuse Utilization for Ethanol Fermentation by <I>Saccharomyces cerevisiae</I>-Reference-Cited by-同舟云学术

Fundamental Study of Kitchen Refuse Utilization for Ethanol Fermentation by Saccharomyces cerevisiae

Published:2007-12-15 Issue:4 Volume:8 Page:257-265
ISSN:1345-7942
Container-title:Japan Journal of Food Engineering
language:en
Short-container-title:Japan J. Food Eng.

Author:

PRANEETRATTANANON Suthasinee¹,KIUCHI Takafumi¹,MA Ke Dong²,WAKISAKA Minato²,MORIMURA Shigeru³,KIDA Kenji³,SHIRAI Yoshihito²

Affiliation:

1. Technology Headquarters Engineering R&D Institute, Nippon Steel Engineering CO., LTD

2. Department of Biological Functions and Engineering, Graduate School of Life Science and Systems Engineering, Kyushu Institute of Technology

3. Graduate School of Science and Technology, Kumamoto University

Publisher

Japan Society for Food Engineering

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://www.jstage.jst.go.jp/article/jsfe2000/8/4/8_4_257/_pdf

Reference24 articles.

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3. [3] C. A. Viegas, I. Sá Correia, J. M. Novais; Nutrient enhanced production of remarkably high concentrations of ethanol by Sacchayomyces bayanus through soy flour supplementation; Appl. Environ. Microbiol., 50, 1333-1335 (1985) .

4. [4] S. Praneetrattananon, M. Wakisaka, Y. Shirai, V. Kitpreechavanich; Kitchen refuse : a novel substrate for L (+) -lactic acid production by Rhizopus oyyzae in submerged fermentation, Japan J. Food. Eng., 6, 45-51 (2005) .

5. [5] S. Praneetrattananon, H. C Moon, M. Wakisaka, Y. Shirai; Kitchen refuse utilization for succinic acid production by Actinobacillus succinogenes ATCC 55618, Japan J. Food. Eng., 6, 259-268 (2005) .

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2. Repeated-batch Ethanol Fermentation of Kitchen Refuse by Acid-tolerant Flocculating Yeast Under the Non-sterilized Condition;Japan Journal of Food Engineering;2007-12-15