Continuous-flow fermentation of banana fruit pulp sugar into ethanol by carrageenan-immobilized yeast
Abstract
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. © 1985 Science and Technology Letters.
Source or Periodical Title
Biotechnology Letters
ISSN
1415492
Page
819-820
Document Type
Article
Recommended Citation
del Rosario, E. J. and Pamatong, F. V., "Continuous-flow fermentation of banana fruit pulp sugar into ethanol by carrageenan-immobilized yeast" (2021). Journal Article. 3748.
https://www.ukdr.uplb.edu.ph/journal-articles/3748
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