Acetone-butanol-ethanol fermentation and isoflavone extraction using kudzu roots

Biotechnology and Bioprocess Engineering

Volumn 16, Issue 4, 2011, Pages 739-745

  Wang, Lan ^a   Chen, Hongzhang ^a  

^a INSTITUTE OF PROCESS ENGINEERING   (China)

Author keywords

acetone butanol ethanol fermentation; isoflavone extraction; kudzu

Indexed keywords

ABE FERMENTATIONS; ACETONE-BUTANOL-ETHANOL FERMENTATION; BATCH CULTURE; EXTRACTION PROCESS; EXTRACTION RATE; ISOFLAVONES; KINETIC ANALYSIS; KUDZU; KUDZU ROOT; LEGUMINOUS VINES; NUTRITIONAL SUPPLEMENTS; REDUCING COSTS;

ACETONE; ALCOHOLS; BATCH CELL CULTURE; COST REDUCTION; ETHANOL; FERMENTATION; SUBSTRATES; SUGARS;

EXTRACTION;

ACETONE; ALCOHOL; BUTANOL; ISOFLAVONE; SUGAR;

ARTICLE; CLOSTRIDIUM ACETOBUTYLICUM; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; COST MINIMIZATION ANALYSIS; FERMENTATION OPTIMIZATION; FERMENTATION TECHNIQUE; NONHUMAN; PLANT ROOT; PLANT YIELD COMPONENT; PUERARIA; SOLVENT EXTRACTION;

PUERARIA MONTANA VAR. LOBATA;

EID: 80052704456     PISSN: 12268372     EISSN: 19763816     Source Type: Journal    
DOI: 10.1007/s12257-010-0347-x     Document Type: Article

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