Abstract
An improved continuous fermentation technique consists of using a special strain of yeast, GN/1942-2 (C), having high attenuating power and high alcohol tolerance which can function efficiently in the higher concentrations of sugars necessary to produce a mash containing 10 to 12% alcohol. The yeast is fed with suitable nutrients in the pre-fermentors at a regulated rate to maintain a constant cell population at all stages, thus enhancing the speed of fermentation. Thus, double the normal quantity of molasses can be fermented without sacrificing the efficiency of fermentation.
Citation Formats
Narasimhe, I.
Economics of alcohol manufacture by fermentation of cane-sugar molasses.
India: N. p.,
1964.
Web.
Narasimhe, I.
Economics of alcohol manufacture by fermentation of cane-sugar molasses.
India.
Narasimhe, I.
1964.
"Economics of alcohol manufacture by fermentation of cane-sugar molasses."
India.
@misc{etde_6722614,
title = {Economics of alcohol manufacture by fermentation of cane-sugar molasses}
author = {Narasimhe, I}
abstractNote = {An improved continuous fermentation technique consists of using a special strain of yeast, GN/1942-2 (C), having high attenuating power and high alcohol tolerance which can function efficiently in the higher concentrations of sugars necessary to produce a mash containing 10 to 12% alcohol. The yeast is fed with suitable nutrients in the pre-fermentors at a regulated rate to maintain a constant cell population at all stages, thus enhancing the speed of fermentation. Thus, double the normal quantity of molasses can be fermented without sacrificing the efficiency of fermentation.}
journal = []
volume = {15:V1}
journal type = {AC}
place = {India}
year = {1964}
month = {Jan}
}
title = {Economics of alcohol manufacture by fermentation of cane-sugar molasses}
author = {Narasimhe, I}
abstractNote = {An improved continuous fermentation technique consists of using a special strain of yeast, GN/1942-2 (C), having high attenuating power and high alcohol tolerance which can function efficiently in the higher concentrations of sugars necessary to produce a mash containing 10 to 12% alcohol. The yeast is fed with suitable nutrients in the pre-fermentors at a regulated rate to maintain a constant cell population at all stages, thus enhancing the speed of fermentation. Thus, double the normal quantity of molasses can be fermented without sacrificing the efficiency of fermentation.}
journal = []
volume = {15:V1}
journal type = {AC}
place = {India}
year = {1964}
month = {Jan}
}