Alcohol Fermentation Technology

Author: Zhao Jilun
Publisher:
Publish Date: 1999-02-01
Features: This book provides a detailed discussion on the theory and technology of alcohol production. It retains the systematic traditional production processes while incorporating some new technological advancements. The main contents include: common microbial strains used in alcohol production, strain preservation and rejuvenation, classification and processing of production raw materials, dual-enzyme low-temperature cooking and saccharification of starchy materials, fermentation of alcohol from waste molasses, cellulose, hemicellulose, and other raw materials, the application of active dry yeast (AADY) in alcohol fermentation, alcohol fermentation using immobilized cells, the basic principles of alcohol fermentation and distillation, and the comprehensive utilization of by-products.