The extracted juice of ripe Cavendish banana fruit pulp, which contained about 126 g/l total sugars, was fermented into ethanol by yeast immobilized on kappa-carrageenan. The volumetric productivity and fermentation efficiency were about 15 g/l-h and 94%, respectively. The concentrations of alcohol and residual sugar in the ‘beer’ were 54 g/l and 12.8–14.5 g/l, respectively.
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del Rosario, E.J., Pamatong, F.V. Continuous-flow fermentation of banana fruit pulp sugar into ethanol by carrageenan-immobilized yeast. Biotechnol Lett 7, 819–820 (1985). https://doi.org/10.1007/BF01025562