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Continuous fermentation of apple juice by immobilized yeast cells


Continuous fermentation of apple juice by immobilized yeast cells



Biotechnology Letters 9(8): 577-580



ISSN/ISBN: 0141-5492

DOI: 10.1007/bf01026664

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 .cntdot. 1.9 g .cntdot. l-1 and volumetric productivity, 6.3 .+-. 0.5 g .cntdot. l-1 .cntdot. h-1.

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Accession: 001553821

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