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Could the improvements in the alcoholic fermentation of high glucose concentrations by yeast immobilization be explained by media supplementation



Could the improvements in the alcoholic fermentation of high glucose concentrations by yeast immobilization be explained by media supplementation



Biotechnology Letters 11(2): 137-140



The maximal concentration of ethanol produced during the fermentation of 320 g/l glucose by Saccharomyces bayanus was higher when the yeast cells were immobilized either by adsorption on celite or by entrapment in k-carrageenan beads (from 10.5% with free cells up to 14.5% and 13.1% (v/v) respectively). This increas was due to medium supplementation with the compounds present in the immobilization supports.

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Accession: 007165831

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DOI: 10.1007/bf01192190


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