Very high gravity (VHG) ethanol fermentation from sago starch by saccharomyces cerevisiae

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Very high gravity (VHG) ethanol fermentation from sago starch by saccharomyces cerevisiae

Very high gravity (VHG) fermentation is a technology that required a fermentation of higher concentrations of substrate and, therefore, increased final ethanol concentration in the medium. The fermentation was using Hydrolysed Sago Starch (HSS) as a glucose sources and Saccharomyces cerevisiae as...

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Bibliographic Details
Main Author:	Nadiayatul Atikah, Bt Harun
Format:	Final Year Project Report / IMRAD
Language:	English
Published:	University Malaysia Sarawak, UNIMAS. 2013
Subjects:	QR Microbiology SB Plant culture
Online Access:	http://ir.unimas.my/id/eprint/3224/ http://ir.unimas.my/id/eprint/3224/3/Nadiayatul%20Atikah.pdf

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