A new model of alcoholic fermentation under a byproduct inhibitory effect
Despite the advantages of continuous fermentation whereby ethanol is selectively removed from the fermenting broth to reduce the end-product inhibition, this process can concentrate minor secondary products to the point where they become toxic to the yeast. This study aims to develop a new mathemati...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Published: |
American Chemical Society
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95842/ https://pubs.acs.org/doi/10.1021/acsomega.0c04025 |
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