Impact of Three Different Immobilization Techniques on Batch Fermentation Performance and Substrate Inhibition
- Publisher: Hayati AKMAN
(issn: 2458-7540, eissn: 2458-7540)
mesheuropmc: food and beverages
This paper is focused on comparing three different immobilized yeast fermentations performance and impact of substrate inhibition on the process. The yeast used for this study was a brewing strain of Saccharomyces cerevisiae. The immobilization techniques used were: ent...