EVALUATION OF BACTERIAL-CONTAMINATION IN A FED-BATCH ALCOHOLIC FERMENTATION PROCESS

dc.creatorDEOLIVANETO, P
dc.creatorYOKOYA, F
dc.date1994
dc.dateNOV
dc.date2014-12-16T11:32:42Z
dc.date2015-11-26T16:56:15Z
dc.date2014-12-16T11:32:42Z
dc.date2015-11-26T16:56:15Z
dc.date.accessioned2018-03-28T23:43:40Z
dc.date.available2018-03-28T23:43:40Z
dc.identifierWorld Journal Of Microbiology & Biotechnology. Rapid Science Publishers, v. 10, n. 6, n. 697, n. 699, 1994.
dc.identifier0959-3993
dc.identifierWOS:A1994PT15800019
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/65764
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/65764
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/65764
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1277328
dc.descriptionAlcoholic fermentation by a commercial baker's yeast in a fed-batch process with cell recycling and high-test molasses as substrate was strongly inhibited by Lactobacillus fermentum CCT 1407 after a few recycles. When total acidity (mainly lactic acid) exceeded 4.8 g/l broth it seriously interfered with yeast bud formation and viability and above 6.0 g/l it decreased alcoholic efficiency.
dc.description10
dc.description6
dc.description697
dc.description699
dc.languageen
dc.publisherRapid Science Publishers
dc.publisherLondon
dc.publisherInglaterra
dc.relationWorld Journal Of Microbiology & Biotechnology
dc.relationWorld J. Microbiol. Biotechnol.
dc.rightsfechado
dc.sourceWeb of Science
dc.subjectALCOHOLIC FERMENTATION
dc.subjectBACTERIAL CONTAMINATION
dc.subjectFED-BATCH PROCESS
dc.subjectLACTOBACILLUS FERMENTUM
dc.subjectYeast
dc.titleEVALUATION OF BACTERIAL-CONTAMINATION IN A FED-BATCH ALCOHOLIC FERMENTATION PROCESS
dc.typeArtículos de revistas


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