Affiliation:
1. Institute of Food Science, Cornell University, Geneva, New York 14456
Abstract
Production of ethyl alcohol from apple pomace with a Montrachet strain of
Saccharomyces cerevisiae
is described. More than 43 g of the ethyl alcohol could be produced per kg of apple pomace fermented at 30°C in 24 h. The fermentation efficiency of this process was approximately 89%.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
Cited by
45 articles.
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