Journal
BIOTECHNOLOGY LETTERS
Volume 22, Issue 21, Pages 1661-1665Publisher
KLUWER ACADEMIC PUBL
DOI: 10.1023/A:1005630621301
Keywords
activated carbon; ethanol; fermentation; glucose consumption rate; yeast
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Fermentation with the addition of activated carbon at 100 g l(-1) promoted the glucose consumption and ethanol production rates of Saccharomyces cerevisiae by 1.3 and 1.1 times, respectively. With fermentation using spent medium, the consumption rate was maintained at 90% of that in the fresh medium with the addition of activated carbon, while the rate without any addition decreased to about 70%.
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