ΙΧΝΟΣΤΟΙΧΕΙΑ ΚΑΙ ΑΦΟΜΟΙΟΥΜΕΝΑ ΑΠΟ ΤΗ ΖΥΜΗ ΣΤΟΙΧΕΙΑ ΕΛΛΗΝΙΚΩΝ ΖΑΧΑΡΟΥΧΩΝ ΠΡΩΤΩΝ ΥΛΩΝ ΚΑΙ ΜΕΛΕΤΗ ΤΗΣ ΕΠΙΔΡΑΣΗΣ ΤΟΥΣ ΣΤΗΝ ΑΛΚΟΟΛΙΚΗ ΖΥΜΩΣΗ ...

IN WORK THE EFFECT OF VARIOUS ELEMENTS (MACRO TRACE ELEMENTS AND ASSIMILATED BYTHE YEAST ELEMENTS) ON THE KINETIC PARAMETERS OF ALCOHOLIC FERMENTATION WAS STUDIED. SUGAR EXTRACTS OF CURRANTS, MOLASSES AND DRIED FIGS WERE USED AS THE FERMENTATION SUBSTRATE. IT WAS FOUND THAT THE ABOVE RAW MATERIALS SHOW SIGNIFICANTDIFFERENCES IN FERMENTATION RATE AND ETHANOL PRODUCTION. MODEL ALCOHOLIC FERMENTATION WITH CHEMICALLY DEFINED MEDIA WERE ALSO STUDIED USING VARYING CONCENTRATION OF MACRO AND TRACE ELEMENTS. IT WAS FOUND THAT RAW MATERIALS WITH A LOW CUCONTENT (<IO PPM) SHOW BETTER KINETIC PARAMETERS THAN THOSE WITH HIGHER CU CONTENT. IN MODEL ALCOHOLIC FERMENTATION, IT WAS SHOWN THAT THE OPTIMUM CONCENTRATION OF CU, IN REGARDS TO KINETIC PARAMETERS WAS 5 PPM. STUDY OF THE SYNERGETIC ACTION OF CU, CA AND K IONS SHOWED THAT PRESENCE OF CA AND K IONS RESULTS AN INCREASE IN THE UPTAKE OF CU BY THE YEAST CELLS WHICH IN TURN DECREASES THE RATE OF THE ALCOHOLIC FERMENTATION, AS WELL VALUES OF KINETIC PARAMETERS FOR CU CONTENT>IO PPM.

Grantor dc:publisher

Πανεπιστήμιο Ιωαννίνων

Year dc:date

1987

Author dc:creator

• Ακρίδα-Δεμερτζή, Κωνσταντούλα

• Alcoholic fermentation
• ASSIMILATED BY THE YEAST ELEMENTS
• DRY FIGS
• MACROELEMENTS
• Molasses
• RAISINS
• Trace elements
• Αλκοολική ζύμωση
• ΑΦΟΜΟΙΟΥΜΕΝΑ ΑΠΟ ΤΗ ΖΥΜΗ ΣΤΟΙΧΕΙΑ
• Ιχνοστοιχεία
• Μακροστοιχεία
• ΞΕΡΑ ΣΥΚΑ
• Σταφίδες
• Φυσικές Επιστήμες
• Natural Sciences
• Χημεία
• Chemical Sciences

Language dc:language

gre

Identifier

10.12681/eadd/0637

OAI identifier oai:identifier

oai:10442/0637