The study of the influence of temperature and initial glucose concentration on the fermentation process in the presence of saccharomyces cerevisiae yeast strain immobilized on starch gels by reversed-flow gas chromatography

Preparative Biochemistry and Biotechnology

Volumn 42, Issue 5, 2012, Pages 489-506

  Ch Lainioti, G ^a   Kapolos, J ^b   Koliadima, A ^a   Karaiskakis, G ^a  

^a UNIVERSITY OF PATRAS   (Greece)

^b TECHNOLOGICAL EDUCATIONAL INSTITUTE OF KALAMATA   (Greece)

Author keywords

alcoholic fermentation; corn and wheat starch gels; reversed flow gas chromatography; Saccharomyces cerevisiae

Indexed keywords

ALCOHOL; GLUCOSE; STARCH;

ARTICLE; BIOCATALYSIS; CELL SURVIVAL; CHEMISTRY; FERMENTATION; GAS CHROMATOGRAPHY; GEL; IMMOBILIZED CELL; KINETICS; MAIZE; METABOLISM; SACCHAROMYCES CEREVISIAE; TEMPERATURE; THERMODYNAMICS; WHEAT; WINE;

BIOCATALYSIS; CELL SURVIVAL; CELLS, IMMOBILIZED; CHROMATOGRAPHY, GAS; ETHANOL; FERMENTATION; GELS; GLUCOSE; KINETICS; SACCHAROMYCES CEREVISIAE; STARCH; TEMPERATURE; THERMODYNAMICS; TRITICUM; WINE; ZEA MAYS;

SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM; ZEA MAYS;

EID: 84865651279     PISSN: 10826068     EISSN: 15322297     Source Type: Journal    
DOI: 10.1080/10826068.2012.657820     Document Type: Article

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