High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material

Bioresource Technology

Volumn 82, Issue 2, 2002, Pages 177-181

  Kourkoutas, Y ^a   Dimitropoulou, S ^a   Kanellaki, M ^a   Marchant, R ^b   Nigam, P ^b   Banat, I M ^b   Koutinas, A A ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

Delignified cellulosics; Fermentation; High temperature; Immobilization; Kluyveromyces marxianus

Indexed keywords

ALCOHOLS; FERMENTATION; HIGH TEMPERATURE EFFECTS; PH;

LACTOSE CONCENTRATION;

YEAST;

ALCOHOL; CELLULOSE; LACTOSE; VOLATILE AGENT;

FERMENTATION;

AROMA; ARTICLE; CONTROLLED STUDY; FERMENTATION; HIGH TEMPERATURE; IMMOBILIZATION; KLUYVEROMYCES; NONHUMAN; PH; PRIORITY JOURNAL; WHEY;

ALCOHOLS; BIOTECHNOLOGY; FERMENTATION; HYDROGEN-ION CONCENTRATION; KLUYVEROMYCES; LACTOSE; MILK PROTEINS; TEMPERATURE; TIME FACTORS;

KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS;

EID: 0036151177     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0960-8524(01)00159-6     Document Type: Article

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