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Biotechnology Letters

, Volume 7, Issue 6, pp 437–442 | Cite as

Yeasts strain screening method for a continuous process of alcoholic fermentation

  • J. Tabera
  • M. A. Iznaola
  • I. Schnabel
  • J. Garrido
Article

Summary

Eight different strains ofSaccharomyces cerevisiae for a continuous process of alcoholic fermentation were studied. Strains were evaluated taking into account their fermentation rate by a criterion quite different from the usual one and specific for continuous processes. It was supported on the study of strain behaviour within an ethanol concentration range equal to that existing in the continuous process.

Keywords

Fermentation Ethanol Concentration Continuous Process Fermentation Rate Strain Behaviour 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Kluwer Academic Publishers 1985

Authors and Affiliations

  • J. Tabera
    • 1
  • M. A. Iznaola
    • 1
  • I. Schnabel
    • 1
  • J. Garrido
    • 1
  1. 1.Instituto de Fermentaciones Industriales. C.S.I.C.MadridSpain

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