Production of Alcohol from Apple Pomace

Production of ethyl alcohol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. More than 43 g of the ethyl alcohol could be produced per kg of apple pomace fermented at 30°C in 24 h. The fermentation efficiency of this process was approximately 89%.

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Bibliografiske detaljer
Main Authors: Hang, Y. D., Lee, C. Y., Woodams, E. E., Cooley, H. J.
Format: Artigo
Sprog:Inglês
Udgivet: 1981
Fag:
Metabolism, Growth, and Industrial Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC244165/
https://ncbi.nlm.nih.gov/pubmed/16345905
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