Effect of aeration timing and interval during very-high-gravity ethanol fermentation

Process Biochemistry

Volumn 46, Issue 4, 2011, Pages 1025-1028

  Lin, Yen Han ^a   Chien, Wan Shan ^b   Duan, Kow Jen ^b   Chang, Peter R ^c  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

^b TATUNG UNIVERSITY   (Taiwan)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Aeration; Ethanol; Redox potential; Very high gravity fermentation; Yeast

Indexed keywords

AERATION; AERATION RATE; ETHANOL FERMENTATION; ETHANOL PRODUCTIVITY; GROWTH CURVES; HIGH-GRAVITY; LAG PHASE; MICROSCOPIC OBSERVATIONS; REDOX POTENTIAL; REDOX POTENTIALS; SACCHAROMYCES CEREVISIAE; STATIONARY PHASE; TIME INTERVAL; YEAST CELL; YEAST GROWTH; YEAST MORPHOLOGY; YEAST VIABILITY;

ETHANOL; FERMENTATION; GLUCOSE; OPTIMIZATION; PRODUCTIVITY; REDOX REACTIONS; SECONDARY BATTERIES;

YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 79952312441     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2011.01.003     Document Type: Article

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