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APLIKASI CRUDE ENZIM SELULASE DARI TONGKOL JAGUNG (Zea mays L) PADA PRODUKSI ETANOL DENGAN METODE SIMULTANEOUS SACCHARIFICATION AND FERMENTATION (SSF)
APLIKASI CRUDE ENZIM SELULASE DARI TONGKOL JAGUNG (Zea mays L) PADA PRODUKSI ETANOL DENGAN METODE SIMULTANEOUS SACCHARIFICATION AND FERMENTATION (SSF)
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APLIKASI CRUDE ENZIM SELULASE DARI TONGKOL JAGUNG (Zea mays L) PADA PRODUKSI ETANOL DENGAN METODE SIMULTANEOUS SACCHARIFICATION AND FERMENTATION (SSF)

Retnoningtyas, Ery Susiany ; Antaresti, Antaresti ; Aylianawati, Aylianawati

Reaktor (Semarang, Indonesia), 2014-12, Vol.14 (4), p.272-276 [Periódico revisado por pares]

Diponegoro University

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KINETICS OF ALCOHOLIC FERMENTATION USING GUAVA (Psidium guajava) SEED FLOUR AND DRY MYCELIUM OF Aspergillus niger AS NITROGEN SOURCES
KINETICS OF ALCOHOLIC FERMENTATION USING GUAVA (Psidium guajava) SEED FLOUR AND DRY MYCELIUM OF Aspergillus niger AS NITROGEN SOURCES
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KINETICS OF ALCOHOLIC FERMENTATION USING GUAVA (Psidium guajava) SEED FLOUR AND DRY MYCELIUM OF Aspergillus niger AS NITROGEN SOURCES

LILIANA SERNA COCK ; MERA AYALA, JOSÉ DANIEL ; ANGULO LÓPEZ, JORGE EDUARDO ; GÓMEZ SCHOUBEN, ANA LUCIA

Dyna (Medellín, Colombia), 2013-08, Vol.80 (180), p.113-121 [Periódico revisado por pares]

Bogota: Universidad Nacional de Colombia

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3
PENGARUH PENGENDALIAN pH TERHADAP PEMBENTUKAN ETANOL DAN PERGESERAN PRODUK ASIDOGENESA DARI FERMENTASI LIMBAH CAIR INDUSTRI MINYAK SAWIT (The Influence of pH Control on Ethanol and Switch of Acidogenic Products Formation from Palm Oil Mill Effluent)
PENGARUH PENGENDALIAN pH TERHADAP PEMBENTUKAN ETANOL DAN PERGESERAN PRODUK ASIDOGENESA DARI FERMENTASI LIMBAH CAIR INDUSTRI MINYAK SAWIT (The Influence of pH Control on Ethanol and Switch of Acidogenic Products Formation from Palm Oil Mill Effluent)
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PENGARUH PENGENDALIAN pH TERHADAP PEMBENTUKAN ETANOL DAN PERGESERAN PRODUK ASIDOGENESA DARI FERMENTASI LIMBAH CAIR INDUSTRI MINYAK SAWIT (The Influence of pH Control on Ethanol and Switch of Acidogenic Products Formation from Palm Oil Mill Effluent)

David Andrio ; Mindriany Syafila ; Marisa Handajani ; Dessy Natalia

Manusia dan lingkungan : jurnal Pusat Penelitian Lingkungan Hidup Universitas Gadjah Mada, 2015-03, Vol.22 (1), p.1-11 [Periódico revisado por pares]

Universitas Gadjah Mada

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Diseño y puesta en marcha de un "sistema semicontinuo en dos etapas: hidrólisis • fermentación" para la producción de etanol a partir de almidón de papa usando simultáneamente Aspergillus nigery Saccharomyces cerevisiae
Diseño y puesta en marcha de un "sistema semicontinuo en dos etapas: hidrólisis • fermentación" para la producción de etanol a partir de almidón de papa usando simultáneamente Aspergillus nigery Saccharomyces cerevisiae
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Diseño y puesta en marcha de un "sistema semicontinuo en dos etapas: hidrólisis • fermentación" para la producción de etanol a partir de almidón de papa usando simultáneamente Aspergillus nigery Saccharomyces cerevisiae

Amleto León Téllez ; Graciela Chalela Alvarez ; Alba Lucía Roa

Revista colombiana de química, 2010-07, Vol.26 (2), p.1-10 [Periódico revisado por pares]

Universidad Nacional de Colombia

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Agricultural Distillates from Polish Varieties of Rye
Agricultural Distillates from Polish Varieties of Rye
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Agricultural Distillates from Polish Varieties of Rye

Pietruszka, M., Lodz University of Technology (Poland). Dept. of Spirit and Yeast Production Technology ; Szopa, J.S., Lodz University of Technology (Poland). Dept. of Spirit and Yeast Production Technology

Czech Journal of Food Sciences, 2014-01, Vol.32 (4), p.406-411 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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6
The two acetyl-coenzyme A synthetases of Saccharomyces cerevisiae differ with respect to kinetic properties and transcriptional regulation
The two acetyl-coenzyme A synthetases of Saccharomyces cerevisiae differ with respect to kinetic properties and transcriptional regulation
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The two acetyl-coenzyme A synthetases of Saccharomyces cerevisiae differ with respect to kinetic properties and transcriptional regulation

Berg, M.A. van den (Delft University of Technology, Delft, The Netherlands.) ; Jong-Gubbels, P. de ; Kortland, C.J ; Dijken, J.P. van ; Pronk, J.T ; Steensma, H.Y

The Journal of biological chemistry, 1996-11, Vol.271 (46), p.28953-28959 [Periódico revisado por pares]

United States: American Society for Biochemistry and Molecular Biology

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7
Changes in lipid content of wine yeasts during fermentation by immobilized cells
Changes in lipid content of wine yeasts during fermentation by immobilized cells
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Changes in lipid content of wine yeasts during fermentation by immobilized cells

Šajbidor, J., Slovenská technická univerzita, Bratislava (Slovak Republic) ; Malik, F., Slovenská technická univerzita, Bratislava (Slovak Republic)

Potravinarstvo, 2010-05, Vol.4 (2), p.67-68 [Periódico revisado por pares]

HACCP Consulting

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8
PRODUCTION AND EVALUATION OF ETHANOL FROM COFFEE PROCESSING BY-PRODUCTS OBTENCIÓN Y EVALUACIÓN DE ETANOL A PARTIR DE LOS SUBPRODUCTOS DEL BENEFICIO DE CAFÉ
PRODUCTION AND EVALUATION OF ETHANOL FROM COFFEE PROCESSING BY-PRODUCTS OBTENCIÓN Y EVALUACIÓN DE ETANOL A PARTIR DE LOS SUBPRODUCTOS DEL BENEFICIO DE CAFÉ
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PRODUCTION AND EVALUATION OF ETHANOL FROM COFFEE PROCESSING BY-PRODUCTS OBTENCIÓN Y EVALUACIÓN DE ETANOL A PARTIR DE LOS SUBPRODUCTOS DEL BENEFICIO DE CAFÉ

Diana P NAVIA P ; Reinaldo de J VELASCO M ; José L HOYOS C

Vitae (Medellín), 2011-09, Vol.18 (3), p.287-294 [Periódico revisado por pares]

Universidad de Antioquia

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9
The ATPase activity of Hsp104, effects of environmental conditions and mutations
The ATPase activity of Hsp104, effects of environmental conditions and mutations
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The ATPase activity of Hsp104, effects of environmental conditions and mutations

Schirmer, E.C. (The University of Chicago, Chicago, IL.) ; Queitsch, C ; Kowal, A.S ; Parsell, D.A ; Lindquist, S

The Journal of biological chemistry, 1998-06, Vol.273 (25), p.15546-15552 [Periódico revisado por pares]

United States: American Society for Biochemistry and Molecular Biology

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Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system
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Preparation of mango (Mangifera indica L.) wine using a new yeast-mango-peel immobilised biocatalyst system

Varakumar, S., Sri Venkateswara Univ., Tirupati (India). Dept. of Biochemistry ; Naresh, K., Sri Venkateswara Univ., Tirupati (India). Dept. of Biochemistry ; Reddy, O.V.S., Sri Venkateswara Univ., Tirupati (India). Dept. of Biochemistry

Czech Journal of Food Sciences, 2012-01, Vol.30 (6), p.557-566 [Periódico revisado por pares]

Prague: Czech Academy of Agricultural Sciences (CAAS)

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