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Protective Effect of Encapsulation in Fermentation of Limonene-contained Media and Orange Peel Hydrolyzate
This work deals with the application of encapsulation technology to eliminate inhibition by D-limonene in fermentation of orange wastes to ethanol. Orange peel was enzymatically hydrolyzed with cellulase and pectinase. However, fermentation of the released sugars in this hydrolyzate by freely suspen...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Molecular Diversity Preservation International (MDPI)
2007
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3715801/ |