Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose-Reference-Cited by-同舟云学术

Study on the Conditions of Pretreating Vinegar Residue with Sodium Hydroxide for Simultaneous Saccharification and Fermentation to Produce Alcohol and Xylose

Published:2020 Issue:3 Volume:26 Page:381-388
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Liu Kunyi¹²,Jiang Bin²,Wang Qi¹,Yang Liran²,Lu Bing¹,Li Xiuping¹,Yuan Huawei³

Affiliation:

1. College of Wuliangye Technology and Food Engineering, Yibin Vocational and Technical College

2. College of Food Science and Technology/College of Longrun Pu-erh Tea, Yunnan Agricultural University

3. College of Life Science and Food Engineering/Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/26/3/26_381/_pdf

Reference28 articles.

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2. Cai, G., Zheng, W., Yang, X., Zhang, B., and Zheng, T. (2014). Combination of uniform design with artificial neural network coupling genetic algorithm: an effective way to obtain high yield of biomass and algicidal compound of a novel habs control actinomycete. Microb. Cell Fact., 13, 75.

3. Chen, Y., Sharma-Shivappa, R. R., Keshwani, D., and Chen, C. (2007). Potential of agricultural residues and hay for bioethanol production. Appl. Biochem. Biotech., 3, 276-290.

4. Gao, Y. S., Xu, J. L., Yuan, Z. H., Zhang, N., and Jiang, J. C. (2016). Effects of the adding of hemicellulase on chemical compositon of sugarcane bagasse and enzymatic hydrolysis. Chemical Industry and Engineering Progress, z1, 270-275. (in Chinese)

5. Johnston, C. S. and Buller, A. J. (2005). Vinegar and peanut products as complementary foods to reduce postprandial glycemia. J. Am. Diet. Assoc., 12, 1939-1942.

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