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Estudio cinético de una fermentación alcohólica utilizando miel de abejas como sustrato
Keywords:
fermentación alcohólica, miel de abejas (es)fermentación alcohólica, miel de abejas (en)
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El artículo describe un estudio cinético de una fermentación alcohólica utilizando miel de abejas como sustrato; para este efecto se realizaron nueve fermentaciones en proceso discontinuo con un volumen, de 10 L, siguiendo el comportamiento de las concentraciones de sustrato, biomasa y producto en el tiempo. Se evaluó la conveniencia de factores como la agitación y la adición de nutrientes, además, se observó el efecto de las concentraciones iniciales de sustrato e inóculo y el tipo de miel.
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Copyright (c) 1997 José Ángel Gómez, Hader Iván Castaño, Mario Arias
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