Abstract
The sugar concentration and the fermentation-cycle time can be related by an equation, theoretically justified, if it is assumed that the sugar consumption has a reaction rate of -1. Agitation is probably the rate-determining factor for continous alcohol fermentation. Penicillin increases the efficiency by preventing contamination. After 30 hours of fermentation, the penicillin concentration was 25 to 60% of the initial antibiotic concentration. Laboratory and plant-scale fermentations with 1.0 unit/ml of penicillin were studied and found favorable. An increase in the alcohol yield (4.8 to 19.5%) and a reduction of the acid production (17.0 to 66.6%) were observed. Penicillin did not affect the final yeast count or the fermentation time, and Leuconostoc contamination was inhibited by 8.0 units/ml.
Citation Formats
Borzani, W, and Aquarone, E.
Continuous alcoholic fermentation of blackstrap molasses.
United States: N. p.,
1957.
Web.
doi:10.1021/jf60078a010.
Borzani, W, & Aquarone, E.
Continuous alcoholic fermentation of blackstrap molasses.
United States.
https://doi.org/10.1021/jf60078a010
Borzani, W, and Aquarone, E.
1957.
"Continuous alcoholic fermentation of blackstrap molasses."
United States.
https://doi.org/10.1021/jf60078a010.
@misc{etde_5085424,
title = {Continuous alcoholic fermentation of blackstrap molasses}
author = {Borzani, W, and Aquarone, E}
abstractNote = {The sugar concentration and the fermentation-cycle time can be related by an equation, theoretically justified, if it is assumed that the sugar consumption has a reaction rate of -1. Agitation is probably the rate-determining factor for continous alcohol fermentation. Penicillin increases the efficiency by preventing contamination. After 30 hours of fermentation, the penicillin concentration was 25 to 60% of the initial antibiotic concentration. Laboratory and plant-scale fermentations with 1.0 unit/ml of penicillin were studied and found favorable. An increase in the alcohol yield (4.8 to 19.5%) and a reduction of the acid production (17.0 to 66.6%) were observed. Penicillin did not affect the final yeast count or the fermentation time, and Leuconostoc contamination was inhibited by 8.0 units/ml.}
doi = {10.1021/jf60078a010}
journal = []
volume = {5}
journal type = {AC}
place = {United States}
year = {1957}
month = {Jan}
}
title = {Continuous alcoholic fermentation of blackstrap molasses}
author = {Borzani, W, and Aquarone, E}
abstractNote = {The sugar concentration and the fermentation-cycle time can be related by an equation, theoretically justified, if it is assumed that the sugar consumption has a reaction rate of -1. Agitation is probably the rate-determining factor for continous alcohol fermentation. Penicillin increases the efficiency by preventing contamination. After 30 hours of fermentation, the penicillin concentration was 25 to 60% of the initial antibiotic concentration. Laboratory and plant-scale fermentations with 1.0 unit/ml of penicillin were studied and found favorable. An increase in the alcohol yield (4.8 to 19.5%) and a reduction of the acid production (17.0 to 66.6%) were observed. Penicillin did not affect the final yeast count or the fermentation time, and Leuconostoc contamination was inhibited by 8.0 units/ml.}
doi = {10.1021/jf60078a010}
journal = []
volume = {5}
journal type = {AC}
place = {United States}
year = {1957}
month = {Jan}
}