The use of commercial wine yeast Saccharomyces cerevisiae EC1118 for cassava ethanol production at high solids loading-Reference-Cited by-同舟云学术

The use of commercial wine yeast Saccharomyces cerevisiae EC1118 for cassava ethanol production at high solids loading

Published:2022-07 Issue:4 Volume:29 Page:653-661
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:Korean J. Food Preserv.

Author:

Phachanseesoulath Nithnilanch^ORCID,Kim Suhyeung^ORCID,Shin Jamin^ORCID,Park Jongbeom^ORCID,Kim Ryeongeun^ORCID,Geum Sejin^ORCID,Jeong Deokyeol^ORCID,Kim In Jung^ORCID,Kim Soo Rin^ORCID

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2022.29.4.653

Reference24 articles.

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2. Bantadjan Y, Rittiron R, Malithong K, Narongwongwattana S. Rapid starch evaluation in fresh cassava root using a developed portable visible and near-infrared spectrometer. ACS Omega, 5, 11210–11216 (2020) 10.1021/acsomega.0c01346 32455245 PMC7241029

3. Cantarella M, Cantarella L, Gallifuoco A, Spera A, Alfani F. Comparison of different detoxification methods for steam-exploded poplar wood as a substrate for the bioproduction of ethanol in SHF and SSF. Proc Biochem, 39, 1533-1542 (2004) 10.1016/S0032-9592(03)00285-1

4. Choi GW, Kang HW, Moon SK, Chung BW. Continuous ethanol production from cassava through simultaneous saccharification and fermentation by self-flocculating yeast Saccharomyces cerevisiae CHFY0321. Appl Biochem Biotechnol, 160, 1517-1527 (2010) 10.1007/s12010-009-8653-5 19396636

5. Dahnum D, Tasum SO, Triwahyuni E, Nurdin M, Abimanyu H. Comparison of SHF and SSF processes using enzyme and dry yeast for optimization of bioethanol production from empty fruit bunch. Energy Procedia, 68, 107-116 (2015) 10.1016/j.egypro.2015.03.238

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