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Titolo:
EFFECT OF LACTOSE CONCENTRATION ON BATCH-PRODUCTION OF ETHANOL FROM CHEESE WHEY USING CANDIDA-PSEUDOTROPICALIS
Autore:
GHALY AE; ELTAWEEL AA;
Indirizzi:
TECH UNIV NOVA SCOTIA,DEPT AGR ENGN,POB 1000 HALIFAX NS B3J 2X4 CANADA
Titolo Testata:
Transactions of the ASAE
fascicolo: 4, volume: 38, anno: 1995,
pagine: 1113 - 1120
SICI:
0001-2351(1995)38:4<1113:EOLCOB>2.0.ZU;2-9
Fonte:
ISI
Lingua:
ENG
Soggetto:
SACCHAROMYCES-CEREVISIAE; ALCOHOL PRODUCTION; CATABOLITE REPRESSION; ACID WHEY; FERMENTATION; INHIBITION; GROWTH; YEAST; RESISTANT;
Keywords:
BATCH FERMENTATION; ETHANOL; CHEESE WHEY; INHIBITION; CELL GROWTH; SUBSTRATE;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Science Citation Index Expanded
Science Citation Index Expanded
Citazioni:
42
Recensione:
Indirizzi per estratti:
Citazione:
A.E. Ghaly e A.A. Eltaweel, "EFFECT OF LACTOSE CONCENTRATION ON BATCH-PRODUCTION OF ETHANOL FROM CHEESE WHEY USING CANDIDA-PSEUDOTROPICALIS", Transactions of the ASAE, 38(4), 1995, pp. 1113-1120

Abstract

The effect of lactose concentration on growth of Candida pseudotropicalis and ethanol production from cheese whey under batch conditions was investigated. Four initial lactose concentrations ranging from 50 to200 g/L (5 to 20% wt/vol) were used. High concentration of lactose had an inhibitory effect on the specific growth rate, lactose utilization rate, and ethanol production rate. The maximum cell concentration was influenced by the initial substrate concentration as well as ethanolconcentration. Inhibition of ethanol production was more pronounced at higher initial lactose concentrations. The maximum ethanol yield (96.6% of the theoretical yield) was achieved with the 100 g/L initial substrate concentration. The results indicated that pH control during alcohol fermentation of cheese whey is not necessary.

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Documento generato il 05/07/20 alle ore 22:26:53