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Economics of alcohol manufacture by fermentation of cane-sugar molasses

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.
Authors:
Publication Date:
Jan 01, 1964
Product Type:
Journal Article
Reference Number:
EDB-83-002685
Resource Relation:
Journal Name: Chem. Age India; (India); Journal Volume: 15:V1
Subject:
09 BIOMASS FUELS; 59 BASIC BIOLOGICAL SCIENCES; ETHANOL; BIOSYNTHESIS; FERMENTATION; OPTIMIZATION; YEASTS; CONTINUOUS CULTURE; ECONOMIC ANALYSIS; MOLASSES; NUTRIENTS; SACCHARIDES; SUGAR CANE; ALCOHOLS; BIOCONVERSION; CARBOHYDRATES; ECONOMICS; FUNGI; GRAMINEAE; GRASS; HYDROXY COMPOUNDS; MICROORGANISMS; ORGANIC COMPOUNDS; PLANTS; SYNTHESIS; 090222* - Alcohol Fuels- Preparation from Wastes or Biomass- (1976-1989); 550700 - Microbiology; 140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)
OSTI ID:
6722614
Country of Origin:
India
Language:
English
Other Identifying Numbers:
Journal ID: CODEN: CHAIA
Submitting Site:
HEDB
Size:
Pages: 55-56
Announcement Date:
Oct 01, 1982

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}
}