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|Type:||Artigo de periódico|
|Title:||EVALUATION OF BACTERIAL-CONTAMINATION IN A FED-BATCH ALCOHOLIC FERMENTATION PROCESS|
|Abstract:||Alcoholic fermentation by a commercial baker's yeast in a fed-batch process with cell recycling and high-test molasses as substrate was strongly inhibited by Lactobacillus fermentum CCT 1407 after a few recycles. When total acidity (mainly lactic acid) exceeded 4.8 g/l broth it seriously interfered with yeast bud formation and viability and above 6.0 g/l it decreased alcoholic efficiency.|
|Editor:||Rapid Science Publishers|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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