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 1987

Fingerprint

Immobilized Cells
Malus
Yeast
Fermentation
Ethanol
Yeasts
Cells
Alginate
Sugars
Saccharomyces cerevisiae
Gels
Productivity
alginic acid

ASJC Scopus subject areas

  • Microbiology
  • Applied Microbiology and Biotechnology
  • Bioengineering
  • Biotechnology

Cite this

Continuous fermentation of apple juice by immobilized yeast cells. / Dallmann, K.; Buzás, Zs; Szajáni, B.

In: Biotechnology Letters, Vol. 9, No. 8, 08.1987, p. 577-580.

Research output: Contribution to journalArticle

Dallmann, K. ; Buzás, Zs ; Szajáni, B. / Continuous fermentation of apple juice by immobilized yeast cells. In: Biotechnology Letters. 1987 ; Vol. 9, No. 8. pp. 577-580.
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