Summary
The sugar content of an apple juice was continuously converted into ethanol bySaccharomyces 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.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Hanson, R.S., and Philipps, J.A. (1981). In: Manual of Methods for General Microbiology, P. Gerhardt
Rosario, E.J., and Pamatong, F.V. (1985). Biotechnol. Letters 7, 819–820.
Siegenthaler, U., and Ritter, W. (1977). Mitt. Gebiete Lebensm. Hyg. 68, 448–450.
Wada, M., Kato, J., and Chibata, J. (1979). Eur. J. Appl. Microbiol. Biotechnol. 8, 241–247.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Dallmann, K., Buzás, Z. & Szajáni, B. Continuous fermentation of apple juice by immobilized yeast cells. Biotechnol Lett 9, 577–580 (1987). https://doi.org/10.1007/BF01026664
Issue Date:
DOI: https://doi.org/10.1007/BF01026664