Production of alcohol from Jerusalem artichokes by yeasts
- 1 November 1982
- journal article
- research article
- Published by Wiley in Biotechnology & Bioengineering
- Vol. 24 (11) , 2297-2308
- https://doi.org/10.1002/bit.260241102
Abstract
Various yeasts such as several strains of Saccharomyces diastaticus, S. cerevisiae, and Kluyveromyces fregilis were investigated for their ability to ferment the carbohydrates from Jerusalem artichokes to alcohol. Juice extracted of the carbohydrates. Fermentation was also carried out with raw artichokes without prior juice extraction. Result indicate that this row material has good potential for fuel alcohol production by fermentation.This publication has 4 references indexed in Scilit:
- DETERMINATION OF TOTAL CARBOHYDRATE IN BEERJournal of the Institute of Brewing, 1978
- Jerusalem Artichoke, a Potential Fructose Crop for the PrairiesCanadian Institute of Food Science and Technology Journal, 1974
- The carbohydrates of the Jerusalem artichoke and other CompositaeBiochemical Journal, 1950
- Alcoholic Fermentation of Jerusalem ArtichokesIndustrial & Engineering Chemistry, 1937