Improvement on the productivity of continuous tequila fermentation by Saccharomyces cerevisiae of Agave tequilana juice with supplementation of yeast extract and aeration

Agave (Agave tequilana Weber var. azul) fermentations are traditionally carried out employing batch systems in the process of tequila manufacturing; nevertheless, continuous cultures could be an attractive technological alternative to increase productivity and efficiency of sugar to ethanol conversi...

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Detalles Bibliográficos
Autores principales: Hernández-Cortés, Guillermo, Valle-Rodríguez, Juan Octavio, Herrera-López, Enrique J., Díaz-Montaño, Dulce María, González-García, Yolanda, Escalona-Buendía, Héctor B., Córdova, Jesús
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4958086/
https://www.ncbi.nlm.nih.gov/pubmed/27447701
http://dx.doi.org/10.1186/s13568-016-0218-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4958086/
https://www.ncbi.nlm.nih.gov/pubmed/27447701
http://dx.doi.org/10.1186/s13568-016-0218-8

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