Summary
The maximal concentration of ethanol produced during the fermentation of 320 g/l glucose bySaccharomyces 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 increase was due to medium supplementation with the compounds present in the immobilization supports.
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Vieira, A.M., Sá-Correia, I., Novais, J.M. et al. Could the improvements in the alcoholic fermentation of high glucose concentrations by yeast immobilization be explained by media supplementation?. Biotechnol Lett 11, 137–140 (1989). https://doi.org/10.1007/BF01192190
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DOI: https://doi.org/10.1007/BF01192190