Continuous-flow fermentation of sugar cane juice into ethanol using immobilized yeast

• Main Authors: Concepcion, Emmanuel G., Mascarina, Ma. Cecilia A., Zuluaga, Ma. Carmen G.
• Format: text
• Language: English
• Published: Animo Repository 1987
• Subjects: Sugar cane juice; Fermentation; Chemical Engineering
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/9105
• Institution: De La Salle University

Kappa-Iota-carrageenan mix gel were used for immobilizing Saccharomyces cerevisiae BB2044 and was utilized for the continuous-flow ethanol fermentation of sugar cane juice. At 15 percent yeast loading, a volumetric productivity of 5.35-7.57 grams ethanol per liter per hour was obtained during 159 ho...