A comparative study of effects of soy and corn flours on the evolution of alcohol fermentation in successive batches-Reference-Cited by-同舟云学术

A comparative study of effects of soy and corn flours on the evolution of alcohol fermentation in successive batches

Published:1994-02 Issue:2 Volume:59 Page:171-179
ISSN:0268-2575
Container-title:Journal of Chemical Technology AND Biotechnology
language:en
Short-container-title:J. Chem. Technol. Biotechnol.

Author:

Maia Amazile B. R. A.,Nelson David L.

Publisher

Wiley

Subject

Inorganic Chemistry,Organic Chemistry,Pollution,Waste Management and Disposal,Fuel Technology,Renewable Energy, Sustainability and the Environment,General Chemical Engineering,Biotechnology

Reference27 articles.

1. Modeling and simulation of fed-batch alcohol fermentation. Master's thesis, Rio de Janeiro, EQ/UFRJ, 1986 (in Portuguese).

2. Inhibition and alcohol fermentation: some non-conventional concepts. Doctor's thesis, Toulouse, INSA, 1985 (in French).

3. Alcohol fermentation in Saccharomyces cerevisiae: development of a new continuous system and new concepts on the formulation of media. Doctor's thesis, Belo Horizonte, ICB-UFMG, 1992 (in Portuguese).

4. The effect of micro-aerobic conditions on continuous ethanol production by Saccharomyces cerevisiae

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1. Effects of fermentation substrate conditions on corn–soy co-fermentation for fuel ethanol production;Bioresource Technology;2012-09

2. Effects of corn meal and sulphuric acid on the production of cachaça;Ciência e Agrotecnologia;2009-10

3. Rendimento e composição das aguardentes de cana, laranja e uva com utilização de lecitina no processo fermentativo;Ciência e Agrotecnologia;2004-06