Abstract
The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.
Citation Formats
Beach, A S, and Holland, J W.
Alcoholic fermentation of whey.
United Kingdom: N. p.,
1958.
Web.
Beach, A S, & Holland, J W.
Alcoholic fermentation of whey.
United Kingdom.
Beach, A S, and Holland, J W.
1958.
"Alcoholic fermentation of whey."
United Kingdom.
@misc{etde_6818408,
title = {Alcoholic fermentation of whey}
author = {Beach, A S, and Holland, J W}
abstractNote = {The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.}
place = {United Kingdom}
year = {1958}
month = {Sep}
}
title = {Alcoholic fermentation of whey}
author = {Beach, A S, and Holland, J W}
abstractNote = {The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.}
place = {United Kingdom}
year = {1958}
month = {Sep}
}