Optimization of temperature, sugar concentration, and inoculum size to maximize ethanol production without significant decrease in yeast cell viability

Applied Microbiology and Biotechnology

Volumn 83, Issue 4, 2009, Pages 627-637

  Laluce, Cecilia ^a   Tognolli, João Olimpio ^a   De Oliveira, Karen Fernanda ^b   Souza, Crisla Serra ^b   Morais, Meline Rezende ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Ethanol production; Inoculum size; RSM; Sugar concentration; Temperature; Viability

Indexed keywords

ETHANOL PRODUCTION; INOCULUM SIZE; RSM; SUGAR CONCENTRATION; VIABILITY;

BIOCHEMICAL ENGINEERING; CONCENTRATION (PROCESS); FERMENTATION; OPTIMIZATION; SUGAR (SUCROSE); SURFACE PROPERTIES; YEAST;

ETHANOL;

SUCROSE;

ETHANOL; FERMENTATION; INOCULATION; OPTIMIZATION; SUGAR; TEMPERATURE EFFECT; VIABILITY; YEAST;

ALCOHOL PRODUCTION; ARTICLE; CELL DEATH; CELL VIABILITY; CONTROLLED STUDY; CULTURE OPTIMIZATION; INOCULATION; NONHUMAN; RESPONSE SURFACE METHOD; SACCHAROMYCES CEREVISIAE; TEMPERATURE SENSITIVITY;

BIOMASS; CULTURE MEDIA; ETHANOL; MICROBIAL VIABILITY; SACCHAROMYCES CEREVISIAE; SUCROSE; TEMPERATURE;

EID: 67149146302     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00253-009-1885-z     Document Type: Article

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