ETHANOL FERMENTATION OF BEET MOLASSES BY CLOSTRIDIUM-THERMOHYDROSULFURICUM

被引：7

作者：

DONMEZ, S

OZCELIK, F

机构：

[1] Department of Food Science and Technology, Faculty of Agriculture, University of Ankara

来源：

ENZYME AND MICROBIAL TECHNOLOGY | 1992年 / 14卷 / 05期

关键词：

ETHANOL FERMENTATION; MOLASSES; CLOSTRIDIUM-THERMOHYDROSULFURICUM;

D O I：

10.1016/0141-0229(92)90012-D

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Effects of pH, substrate concentration, some nitrogenous additives, vitamins, and minerals on ethanol production from sugar beet molasses by Clostridium thermohydrosulfuricum DSM 2247 were determined. Ethanol concentration reached ca. 9 g l-1 with the addition of yeast extract, beef extract, and triptone. Vitamins and minerals were not found to be as effective as nitrogenous additives. The optimum pH for ethanol production was between 7 and 8.

引用

页码：413 / 416

页数：4

共 18 条

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[2]

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[3]

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[4]

ESSER K, 1984, PROCESS BIOCHEM, V19, P116