Potential use of wine yeasts immobilized on Penicillium chrysogenum for ethanol production

Journal of Chemical Technology and Biotechnology

Volumn 87, Issue 3, 2012, Pages 351-359

  García Martínez, Teresa ^a   Puig Pujol, Anna ^b   Peinado, Rafael A ^a   Moreno, Juan ^a   Mauricio, Juan C ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b IRTA   (Spain)

Author keywords

Ethanol fermentation; Immobilized cells; P. chrysogenum; S. cerevisiae

Indexed keywords

ALCOHOLIC FERMENTATION; BEER PRODUCTION; BIOCAPSULES; ETHANOL FERMENTATION; ETHANOL PRODUCTION; IMMOBILIZATION PROCESS; IMMOBILIZED CELLS; P. CHRYSOGENUM; PENICILLIUM CHRYSOGENUM; S.CEREVISIAE; SHAKING RATE; WINE YEAST; YEAST CELL; YEAST STRAIN;

CELL CULTURE; ETHANOL; FERMENTATION; GLUCOSE; REUSABILITY; WINE;

YEAST;

ALCOHOL;

ALCOHOL PRODUCTION; ARTICLE; CELL VIABILITY; FUNGAL STRAIN; FUNGUS ISOLATION; IMMOBILIZED CELL; NONHUMAN; PENICILLIUM CHRYSOGENUM; REPEATED BATCH FERMENTATION; SACCHAROMYCES CEREVISIAE; WINE; YEAST CELL;

PENICILLIUM CHRYSOGENUM;

EID: 84856631677     PISSN: 02682575     EISSN: 10974660     Source Type: Journal    
DOI: 10.1002/jctb.2725     Document Type: Article

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