Production of Alcohol from Apple Pomace
- 1 December 1981
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 42 (6) , 1128-1129
- https://doi.org/10.1128/aem.42.6.1128-1129.1981
Abstract
Production of ethyl alcohol from apple pomace with a Montrachet strain of Saccharomyces cerevisiae is described. More than 43 g of the ethyl alcohol could be produced per kg of apple pomace fermented at 30°C in 24 h. The fermentation efficiency of this process was approximately 89%.This publication has 2 references indexed in Scilit:
- Semisolid fermentation of ryegrass straw.1975
- Biotechnology report: Solid state fermentationsBiotechnology & Bioengineering, 1972