Effect of carbohydrate on alcohol production by yeast


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  • Product Description
Decrease in ethanol production in the presence of high concentration of nitrogenous sources indicates that the amount of sugar utilized by yeast cells is diverted towards the production and storage of carbohydrate in the form of glycogen rather than ethanol production. Higher concentration of sugars in case of sugarcane juice media causes metabolic repression of yeast which results reduced yield of ethanol. Variation in ethanol content shown by yeast cells as a result of variable sugars used as a carbon source is due to their different pattern of metabolism. It is observed that utilization of higher amount of sugars by yeast cells during fermentation corresponds to increase in protein utilization and elevation in ethanol yield. Addition of antioxidants also enhances sugar and protein utilization & subsequent ethanol yield. Presence of biotin decreases ethanol yield.
Product Specifications
SKU :COC11623
AuthorManjusha Dake
Number of Pages72
Publishing Year1/20/2012
Edition1 st
Book TypeLegal profession: general
Country of ManufactureIndia
Product BrandLAP LAMBERT Academic Publishing
Product Packaging InfoBox
In The Box1 Piece
Product First Available On ClickOnCare.com2015-07-16 00:00:00
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