Publication
Immobilization as a tool to control fermentation in yeast-leavened refrigerated dough
Related publications (33)
The heat generated by yeast cultures with a mixed metabolism in the transition between respiration and fermentation
The heat generated by both batch and continuous cultures of the yeast Kluyveromycs fragilis was studied using a modified bench scale calorimeter. Batch cultures were used to measure the heat dissipation rates and the heat yields during fully aerobic and co ...
1989Fermentation control and the use of calorimetry
Urs von Stockar, Ian William Marison
A novel heat-flux calorimeter was used to study the growth of Kluyveromyces fragilis on a variety of C substrates. Heat liberated was directly related to biomass formed and also to O2 consumed. Heat yield coeffs. derived from these relationships allowed th ...
1988Alcohol from whey permeate: strain selection, temperature, and medium optimization
A comparative study of shaken flask cultures of some yeast strains capable of fermenting lactose showed no significant differences in EtOH [64-17-5] yield among the 4 best strains. Use of whey permeate concd. 3 times did not affect the yields. An optimal g ...
1984