Continuous oxidation of ethanol with Acetobacter cells immobilized in denser particles of gel matrix

dc.creatordeAraujo, AA
dc.creatorSantana, MHA
dc.date1996
dc.dateJAN-FEB
dc.date2014-07-30T14:02:12Z
dc.date2015-11-26T16:38:36Z
dc.date2014-07-30T14:02:12Z
dc.date2015-11-26T16:38:36Z
dc.date.accessioned2018-03-28T23:21:59Z
dc.date.available2018-03-28T23:21:59Z
dc.identifierJournal Of Food Science And Technology-mysore. Assn Food Scient Techn India, v. 33, n. 1, n. 32, n. 35, 1996.
dc.identifier0022-1155
dc.identifierWOS:A1996UV93800004
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/56966
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/56966
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1272294
dc.descriptionDenser particles of gel matrix composed of a denser core, containing alpha-alumina and sodium alginate, coated with a thin layer of sodium alginate entrapping viable cellular suspension were prepared for the continuous oxidation of ethanol to acetic acid, by Acetobacter sp. The continuous fermentation was carried out in a fluidized bed bioreactor.
dc.description33
dc.description1
dc.description32
dc.description35
dc.languageen
dc.publisherAssn Food Scient Techn India
dc.publisherMysore
dc.publisherÍndia
dc.relationJournal Of Food Science And Technology-mysore
dc.relationJ. Food Sci. Technol.-Mysore
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectimmobilization method
dc.subjectalginate
dc.subjectacetic acid
dc.subjectbioreactor
dc.subjectAlginate
dc.subjectVinegar
dc.subjectAceti
dc.titleContinuous oxidation of ethanol with Acetobacter cells immobilized in denser particles of gel matrix
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución