A New Model of Alcoholic Fermentation under a Byproduct Inhibitory Effect

[Image: see text] Despite the advantages of continuous fermentation whereby ethanol is selectively removed from the fermenting broth to reduce the end-product inhibition, this process can concentrate minor secondary products to the point where they become toxic to the yeast. This study aims to devel...

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Detalles Bibliográficos
Autores principales: Zentou, Hamid, Zainal Abidin, Zurina, Yunus, Robiah, Awang Biak, Dayang R., Abdullah Issa, Mohammed, Yahaya Pudza, Musa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Chemical Society 2021
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7906595/
https://www.ncbi.nlm.nih.gov/pubmed/33644536
http://dx.doi.org/10.1021/acsomega.0c04025

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7906595/
https://www.ncbi.nlm.nih.gov/pubmed/33644536
http://dx.doi.org/10.1021/acsomega.0c04025

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