A Simple Laboratory Exercise for Ethanol Production by Immobilized Bakery Yeasts (Saccharomyces cerevisiae)

被引：4
|
作者：
Vullo, Diana L. [1 ]
Wachsman, Monica B. [1 ]
机构：
[1] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Quim & Biol, Area Microbiol, Piso 4,Pabellon 2,Ciudad Univ, RA-1428 Buenos Aires, DF, Argentina
来源：
JOURNAL OF FOOD SCIENCE EDUCATION | 2005年 / 4卷 / 03期
关键词：
D O I：
10.1111/j.1541-4329.2005.tb00060.x
中图分类号：
G40 [教育学];
学科分类号：
040101 ; 120403 ;
摘要：
This laboratory experiment was designed for Chemistry, Food Technology, Biology, and Chemical Engineering undergraduate students. This laboratory experience shows the advantages of immobilized bakery yeasts in ethanol production by alcoholic fermentation. The students were able to compare the ethanol production yields by free or calcium alginate entrapped cells and appreciated the easy separation of the final product and the biocatalyst reutilization.
引用
收藏
页码：53 / 55
页数：3
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