Abstract
Continuous alcohol fermentation in different media containing starch as the carbon source and final analysis of products indicated that 93.3% glucose is converted into ethanol and CO/sub 2/, 2.78% metabolized by the yeast cells, 2.4% converted into glycerol, 0.036% into acetic acid, 0.25% into lactic acid, and a nonsignificant percentage was changed into other organic acids and higher alcohols.
Citation Formats
Nakhmanovich, B M, Yarovenko, V L, Makeev, D M, and Belov, E M.
Secondary products and consumption of sugar during continuous alcoholic fermentation of starchy media.
USSR: N. p.,
1976.
Web.
Nakhmanovich, B M, Yarovenko, V L, Makeev, D M, & Belov, E M.
Secondary products and consumption of sugar during continuous alcoholic fermentation of starchy media.
USSR.
Nakhmanovich, B M, Yarovenko, V L, Makeev, D M, and Belov, E M.
1976.
"Secondary products and consumption of sugar during continuous alcoholic fermentation of starchy media."
USSR.
@misc{etde_5031831,
title = {Secondary products and consumption of sugar during continuous alcoholic fermentation of starchy media}
author = {Nakhmanovich, B M, Yarovenko, V L, Makeev, D M, and Belov, E M}
abstractNote = {Continuous alcohol fermentation in different media containing starch as the carbon source and final analysis of products indicated that 93.3% glucose is converted into ethanol and CO/sub 2/, 2.78% metabolized by the yeast cells, 2.4% converted into glycerol, 0.036% into acetic acid, 0.25% into lactic acid, and a nonsignificant percentage was changed into other organic acids and higher alcohols.}
journal = []
volume = {2}
journal type = {AC}
place = {USSR}
year = {1976}
month = {Jan}
}
title = {Secondary products and consumption of sugar during continuous alcoholic fermentation of starchy media}
author = {Nakhmanovich, B M, Yarovenko, V L, Makeev, D M, and Belov, E M}
abstractNote = {Continuous alcohol fermentation in different media containing starch as the carbon source and final analysis of products indicated that 93.3% glucose is converted into ethanol and CO/sub 2/, 2.78% metabolized by the yeast cells, 2.4% converted into glycerol, 0.036% into acetic acid, 0.25% into lactic acid, and a nonsignificant percentage was changed into other organic acids and higher alcohols.}
journal = []
volume = {2}
journal type = {AC}
place = {USSR}
year = {1976}
month = {Jan}
}