A new model of alcoholic fermentation under a byproduct inhibitory effect

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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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Bibliographic Details
Main Authors:	Zentou, Hamid, Zainal Abidin, Zurina, Yunus, Robiah, Awang Biak, Dayang Radiah, Issa, Mohammed Abdullah, Pudza, Musa Yahaya
Format:	Article
Published:	American Chemical Society 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/95842/

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