Kefir-yeast technology: Industrial scale-up of alcoholic fermentation of whey, promoted by raisin extracts, using kefir-yeast granular biomass

Enzyme and Microbial Technology

Volumn 41, Issue 5, 2007, Pages 576-582

  Koutinas, Athanasios A ^a   Athanasiadis, Ilias ^b   Bekatorou, Argyro ^a   Psarianos, Costas ^a   Kanellaki, Maria ^a   Agouridis, Nikolaos ^a   Blekas, Georgios ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Alcoholic fermentation; Kefir; Promotion; Raisin extracts; Scale up; Whey

Indexed keywords

ALCOHOLS; BIOMASS; BIOREACTORS; CENTRIFUGES; PRECIPITATES; RAW MATERIALS; TECHNOLOGY TRANSFER; YEAST;

KEFIR; MARKET PRICES; RAISIN EXTRACTS; WHEY;

FERMENTATION;

ALCOHOL; PLANT EXTRACT;

ANIMAL CELL; ARTICLE; BIOMASS FERMENTATION; BIOREACTOR; CONTROLLED STUDY; COST BENEFIT ANALYSIS; ECONOMIC ASPECT; GRANULAR CELL; LABORATORY; NONHUMAN; SACCHAROMYCES CEREVISIAE; WHEY; YEAST CELL;

EID: 34547511469     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2007.05.013     Document Type: Article

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