Continuous fermentation of apple juice by immobilized yeast cells

K. Dallmann, Zs Buzás, B. Szajáni

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The sugar content of an apple juice was continuously converted into ethanol by Saccharomyces cerevisiae entrapped in Ca-alginate gel. The average values characterizing the process were: fermentation efficiency, 84.7±4.2%, ethanol concentration in the mash, 38.9-1.9 g·l-1 and volumetric productivity, 6.3±0.5 g·l-1·h-1.

Original languageEnglish
Pages (from-to)577-580
Number of pages4
JournalBiotechnology Letters
Volume9
Issue number8
DOIs
Publication statusPublished - Aug 1 1987

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ASJC Scopus subject areas

  • Biotechnology
  • Bioengineering
  • Applied Microbiology and Biotechnology

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