Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15

Biomass and Bioenergy

Volumn 34, Issue 8, 2010, Pages 1263-1266

  Oda, Y ^a   Nakamura, K ^a   Shinomiya, N ^b   Ohba, K ^b  

^a OBIHIRO UNIVERSITY OF AGRICULTURE AND VETERINARY MEDICINE   (Japan)

^b Hokkaido Tokachi Area Regional Food Processing Technology Center   (Japan)

Author keywords

Beta vulgaris; Cheese whey; Ethanol production; Flex yeast; Kluyveromyces marxianus

Indexed keywords

BEET MOLASSES; BETA VULGARIS; CATABOLITE REPRESSION; CHEESE WHEY; ETHANOL CONCENTRATIONS; ETHANOL FERMENTATION; ETHANOL FORMATION; ETHANOL PRODUCTION; FERMENTATION TESTS; FERMENTORS; KLUYVEROMYCES MARXIANUS; OPTIMIZED CONDITIONS; PARENTAL STRAINS; REFERENCE STRAINS; SACCHAROMYCES CEREVISIAE; THEORETICAL YIELD; WHEY POWDERS;

FERMENTATION; SUGAR (SUCROSE); SUGAR BEETS; YEAST;

ETHANOL;

AERATION; CONCENTRATION (COMPOSITION); DILUTION; ETHANOL; FERMENTATION; MICROBIAL ACTIVITY; PLANT PRODUCT; SUGAR BEET; YEAST;

EID: 77954814660     PISSN: 09619534     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biombioe.2010.03.014     Document Type: Article

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