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Improvement of alcoholic fermentation of the partial deproteinized whey

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dc.contributor.author VUTCARIOVA, I.
dc.date.accessioned 2019-11-17T10:45:01Z
dc.date.available 2019-11-17T10:45:01Z
dc.date.issued 2016
dc.identifier.citation VUTCARIOVA, I. Improvement of alcoholic fermentation of the partial deproteinized whey. In: Modern technologies, in the food industry–2016 (MTFI-2016): proc. of the intern. conf., 20-22 october, 2016. Chişinău, 2016, pp. 336-340. ISBN 978-9975-87-138-9. en_US
dc.identifier.isbn 978-9975-87-138-9
dc.identifier.uri http://repository.utm.md/handle/5014/7002
dc.description.abstract Experimental investigations of the new technology for biofuel production from whey are discussed in detail. The technological scheme of alcoholic fermentation of serum is described. It was shown that further studies of alcoholic fermentation of whey are necessary in order to increase the quantity and improve the quality of ethanol. The results of experimental investigations of ethanol production from whey using a mixture of cultures of yeast species Saccharomyces cerevisiae and mesophilous culture of lactic acid bacteria Lactobest is presented. The impact of electric current of small density on the whey being fermented for biostimulation of yeast, which leads to an increase in output of ethanol, is considered. en_US
dc.language.iso en en_US
dc.publisher Tehnica UTM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject whey en_US
dc.subject alcoholic fermentation en_US
dc.subject yeast en_US
dc.title Improvement of alcoholic fermentation of the partial deproteinized whey en_US
dc.type Article en_US


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