OPTIMIZATION OF SUCROSE ETHANOL FERMENTATION FOR K, NA, CA, AND CU METAL CONTENTS

被引：6

作者：

AKRIDADEMERTZI, K

KOUTINAS, AA

机构：

[1] UNIV PATRAS,DEPT CHEM,SECTOR ANALYT ENVIRONM & APPL CHEM,PATRAS,GREECE

[2] UNIV IOANNINA,DEPT CHEM,FOOD CHEM LAB,IOANNINA,GREECE

来源：

APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY | 1991年 / 30卷 / 01期

关键词：

COPPER; K; NA; CA; ETHANOL; FERMENTATION; SACCHAROMYCES-CEREVISIAE; ZYMOMONAS-MOBILIS; RAISIN; PH;

D O I：

10.1007/BF02922019

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The effect of the trace metals Cu, K, Na, and Ca, separately or in mixture, on fermentation time, ethanol production rate, and cell growth in the fermentation of synthetic media containing sucrose is discussed. The results are related to the range of contents found in raw materials, molasses and raisins, in order to determine their optimum concentrations for alcohol production.

引用

页码：1 / 7

页数：7

共 11 条

[1] PH AND TRACE-ELEMENTS CONTENT IN RAISIN EXTRACT INDUSTRIAL-SCALE ALCOHOLIC FERMENTATION [J].