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Rozprawy doktorskie na temat „Fermentation of foods”

Autor: Grafiati

Data publikacji: 4 czerwca 2021

Data aktualizacji: 20 lutego 2023

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1

Xing, Huajing. "Impact of thiamine and pyridoxine on alcoholic fermentations of synthetic grape juice." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Thesis/Summer2007/h_xing_072607.pdf.

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2

Adang, Arief. "Tape ketela (Indonesian fermented cooked cassava) fermentation." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302960.

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3

Yusof, Rokiah Binti Mohd. "Improved safety of infant weaning foods through lactic acid fermentation." Thesis, University of Surrey, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359907.

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4

Kateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det

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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no det

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6

Minchul, Gim. "Isolation and Identification of Lactic Acid Bacteria from Swedish Foods." Thesis, Örebro universitet, Institutionen för naturvetenskap och teknik, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-45774.

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Food fermentation is a method widely used in the past to extend the storage life of food. Numerous studies on fermented food have revealed that they not only have biopreservative properties but also health benefits. Lactic acid bacteria are the major group of microorganisms involved in food fermentation and the properties that influence food are primarily due to the compounds released from microorganisms such as organic acids and bacteriocins. Their health benefits are exerted through several mechanisms including inhibiting the growth of pathogenic bacteria and modifying the host immune respon

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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, obushera /." View thesis, 1998. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040916.152810/index.html.

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Thesis (M.Sc.)(Hons)--University of Western Sydney, Hawkesbury,1998.<br>"Thesis submitted in partial fulfillment of the requirements for the Degree of Master of Science (Honours) in Food Science." Includes bibliographical references.

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Altıok, Duygu Tokatlı Figen. "Kinetic modelling of lactic acid production from whey/." [s.l.]: [s.n.], 2004. http://library.iyte.edu.tr/tezler/master/gidamuh/T000471.pdf.

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9

Boualapha, Chanthilath Visith Chavasit. "Iodine stability and sensory quality of fermented fish and fish sauce fermented by using iodated salt /." Abstract, 2008. http://mulinet3.li.mahidol.ac.th/thesis/2551/cd412/4838150.pdf.

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10

Khem, Sarim. "Development of model fermented fish sausage from New Zealand marine species." Click here to access this resource online, 2009. http://hdl.handle.net/10292/807.

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Three New Zealand marine species, hoki (Macruronus novaezealandiae), kahawai (Arripis trutta) and trevally (Pseudocaranx dentex) were used to develop model fermented fish sausage. The formulation comprised fish mince, carbohydrate, minced garlic and salt in a mass ratio of 1 (fish): 0.15: 0.05: 0.03, respectively. The carbohydrate source was cooked rice or glucose. (Endogenous lactic acid bacteria (LAB) failed to ferment rice). Folate was also added to the mixture as a factor. The mixtures were extruded into 50 mL plastic syringes, where the needle end of the barrel had been excised by la

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11

Hanisi, Nosipho. "Nguni fermented foods: working with indigenous knowledge in the Life Sciences: a case study." Thesis, Rhodes University, 2007. http://hdl.handle.net/10962/d1008372.

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This study examines learning interactions around indigenous ways of knowing associated with fermented grain foods (the making of umqombothi) and the concept of alcoholic fermentation in the Grade 11 Life Sciences curriculum. As an environmental education study it also investigates the cultural significances of the fermented grain food and how learners might make better lifestyle choices. The inclusion of indigenous ways of knowing in the Life Sciences curriculum (FET band) created spaces and opportunities for the use of both knowledge's in sociocultural context and the structured propositions

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12

Damin, Maria Regina. "Efeito da suplementação do leite com hidrolisado de caseína e com proteína concentrada de soro na obtenção de leites fermentados contendo probióticos." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-11112016-112019/.

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Os produtos lácteos probióticos e/ou simbióticos são líderes dentro do mercado de alimentos funcionais e prioridade de pesquisa em diversos países. A presença de bactérias probióticas viáveis e em alto número no produto durante sua vida de prateleira é condição essencial para assegurar o efeito probiótico. As bactérias probióticas apresentam crescimento lento no leite. O uso de co-culturas e a suplementação do leite são técnicas para superar esta dificuldade. O presente trabalho teve como objetivo verificar as condições de crescimento de Lactobacillus rhamnosus e Lactobacillus acidophilus em c

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13

Minabe, Masaharu. "The lipids of post-fermentation yeast." Thesis, Heriot-Watt University, 1992. http://hdl.handle.net/10399/1487.

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14

Plunkett, Andrew David. "The influence of fermentation on extruded food products." Thesis, Manchester Metropolitan University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252433.

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The use of artificial flavourings and colours is common in the production of extruded snack food products. The problem with this process is two-fold, firstly the flavour is only present on the exterior of the product and secondly there is the risk of contaminating the product. The latter of these two problems is heightened by the fact that there is usually no further preservation treatment (heat, pressure, radiation) after flavouring. The aim of this study was to investigate the use of fermentation as a means of introducing both colour and flavour in extruded products. Model systems based upon

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15

Delclos, Paul-R. Mrocek. "Vegetable preservation by a mixed organic acid fermentation." Thesis, University of Surrey, 1991. http://epubs.surrey.ac.uk/842740/.

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Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fermentation in which no starter cultures are added. It could be expected that a suitable starter culture would help standardise production. Several lactic acid bacteria were selected for a series of physiological studies, in a defined medium (MRS broth) and in carrot juices, under varying conditions of growth temperature, salt concentration and carbohydrate source. Based on these, the homofermenter Lactobacillus pentosus and the heterofermenter Leuconostoc mesenteroides were tested as potential st

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16

Mendoza, L. S. "The microbiology of cooked rice and fish fermentation." Thesis, University of Reading, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356490.

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17

Economides, Aristodemos G. "Chemical changes induced by fermentation with saccharomyces species." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.292728.

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18

Fairbrother, Paul. "The fermentation of cheese whey by Lactobacillus helveticus." Thesis, University of South Wales, 1991. https://pure.southwales.ac.uk/en/studentthesis/the-fermentation-of-cheese-whey-by-lactobacilius-helvecticus(32b72e44-3d2a-4fcb-85d4-9b34263bd05e).html.

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The lactic acid fermentation of cheese whey permeate by Lactobacillus helveticus was studied. Precipitate formation during autoclaving of whey permeate was examined. Precipitation was found to be pH and temperature dependent. Qualitative analysis suggested that the precipitate was a calcium-phosphate complex. Solubilisation was achieved both by acidification and use of the sequestering agent EDTA. Optimisation of L. helveticus growth in whey permeate was carried out using factorial design, as opposed to a traditional univariate approach. Using this technique, the variation of specific growth r

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19

Krikorian, Eric Robert. "Anaerobic Fermentation of Food Waste and Glycerol to Hydrogen." DigitalCommons@CalPoly, 2017. https://digitalcommons.calpoly.edu/theses/1781.

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ABSTRACT Anaerobic Fermentation of Food Waste and Glycerol to Hydrogen Eric Krikorian Hydrogen has several well-known advantages as a fuel and chemical feedstock, but current methods of hydrogen production are costly and energy intensive. A potentially advantageous source of hydrogen is fermentation of organic wastes, especially any abundant, low-cost wastes with a high content of simple sugars. Molar hydrogen yields from fermenters (aka digesters) are affected by pH, organic loading rate (OLR), hydraulic residence time (HRT), and substrate type. A less studied process to increase yield is spa

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20

Sparringa, Roy Alexander. "Growth and protein utilisation by Rhizopus oligosporus during tempe fermentation." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298415.

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21

Veiga, da Cunha Maria de Almada Cardoso. "Co-fermentations of sugar and glycerol by lactobacilli." Thesis, University of Oxford, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.280007.

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22

Graffham, A. J. "Tempe fermentation as a processing option for African cowpea." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240292.

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23

Drysdale, Conor R. "Organic acid production by the microbial fermentation of sucrose and inulin." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.266703.

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24

Mugocha, Petronella Tapiwa. "Fermentation of a finger millet-dairy composite gruel." Thesis, University of Pretoria, 2001. http://hdl.handle.net/2263/30547.

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25

Mashayekh, Morteza. "Evaluation of Frogurt: A New Product Prepared by Fermentation of Ice Cream Mix." DigitalCommons@USU, 1988. https://digitalcommons.usu.edu/etd/5349.

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Ice cream mix was fermented with yogurt cultures of Streptococcus thermophilus and Lactobacillus bulgaricus to four different pH's then frozen in a batch ice cream freezer. A consumer panel of 120 people tasted samples of strawberry flavored product with pH's of 4.4, 4.7, 5.1, and 5.4 and commercial frozen yogurt as a standard. Results from the panel were used to predict a preferred pH of 4.9. Another panel of 181 people compared product at pH 4.9 with 10, 15 and 20% strawberry flavoring. There was not a statistically significant difference among levels of flavoring. Starter culture population

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26

Chaveesuk, Ravipim. "Accleration of fish sauce fermentation using proteolytic enzymes." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=60539.

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First grade and second grade Nampla, commercially produced Thai fish sauces, were analyzed for their chemical and microbiological composition. First grade commercially produced Nampla contained higher amounts of total nitrogen, formol nitrogen, free and total amino acids compared to second grade sauce. Most of the essential amino acids were present in both grades of sauces. Low microbial counts of halotolerant microorganisms were observed in both sauces. The use of trypsin and chymotrypsin to accelerate the rate of fish sauce fermentation produced from herring, one of the underutilized fish sp

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27

Zhao, Renyong. "Impact of sorghum proteins on ethanol fermentation and investigation of novel methods to evaluate fermentation quality." Diss., Manhattan, Kan. : Kansas State University, 2008. http://hdl.handle.net/2097/1036.

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28

Richelle, Anne. "Modelling, optimization and control of yeast fermentation processes in food industry." Doctoral thesis, Universite Libre de Bruxelles, 2014. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/209280.

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A macroscopic model describing the main physiological phenomena observed during the fed-batch baker’s yeast production process and including the influence of nitrogen on the key bio-mechanisms is proposed. First, on the basis of a set of biological reactions, inspired by the model of Sonnleitner and Käppeli, a model in which the nitrogen and glucose consumption are coordinated is proposed. Second, an attempt of estimating storage carbohydrate contents in yeast cells through an extension of this model is presented. The model is identified and validated with experimental data of fed-batch yeast

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29

Yousuf, Zarina. "Development and potential of two novel reporter systems for use in lactic acid bacteria." Thesis, Queen's University Belfast, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.326434.

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Layfield, Johnathon Blake. "Characterization of Hybrid Strains of Saccharomyces pastorianus for Desiccation Tolerance and Fermentation Performance." NCSU, 2009. http://www.lib.ncsu.edu/theses/available/etd-08182009-130032/.

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Dry yeast can be utilized in both ale and lager beer production to provide an inexpensive source of large amounts of viable cells for fermentation. This study examines the desiccation tolerance of different strains of S. pastorianus and the subsequent fermentation performance in comparison to S. cerevisiae. The use of active dry brewerâs yeast (ADY), Saccharomyces cerevisiae, as a starter for the production of ales has been gaining popularity within the brewing industry, spurring manufactures to also produce active dry lager yeast (ADLY), S. pastorianus. The drying process is known to have a g

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31

Hagelin, Johnny. "Enhancement of hydrolysis from co-fermentation of food waste and primary sludge." Thesis, KTH, Skolan för kemi, bioteknologi och hälsa (CBH), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-299643.

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Research about resource recovery from complex waste streams is getting an increased scientific attention since valuable resources can be produced by sustainable biological means. In anaerobic degradation processes, resources such as volatile fatty acids (VFAs) and biogas are highly coveted. One of the key parameters affecting the yield of resources is the hydrolytic efficiency in the waste stream by hydrolytic bacteria. The aim of this study was to examine how bioaugmentation can be implemented as a strategy to enhance hydrolysis in complex waste streams. In pursuit of this aim, three selected

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Olsen, Maegan Jessie. "Redox Potential Trends of Cucumber Fermentation as Influenced by Microbial Growth and Gas Purging." NCSU, 2008. http://www.lib.ncsu.edu/theses/available/etd-11052008-141935/.

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Determining the redox potential of a system can be a useful tool in evaluating the thermodynamic changes that occur over a period of time. Currently, fermentation industries use pH measurements to assess the progress of fermentation and growth of lactic acid bacteria (LAB). Redox potential (Eh) measures the transfer of electrons within a system, rather than solely the concentration of hydrogen ions, as measured by pH. Continuous monitoring of fermentation by Eh may allow for more descriptive analysis of the metabolic process and could offer a method for the earlier prediction of spoilage by ye

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Al-Jedah, Jasim Hasan. "Mehiawah - a fish sauce from the Gulf region." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284434.

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Dawson, Lynne Evelyn Rosemary. "Examination of factors influencing the voluntary food intake of grass silage by ruminants." Thesis, Queen's University Belfast, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.295409.

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Bui, The Truong, University of Western Sydney, of Science Technology and Environment College, and Centre for Advanced Food Research. "A study of Vietnamese soy sauce fermentation." THESIS_CSTE_CAFR_Bui_T.xml, 2003. http://handle.uws.edu.au:8081/1959.7/635.

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Vietnamese soy sauce has been made for centuries using traditional methods, in villages in Northern Vietnam. This sauce differs from other Asian products not only in its raw materials but also in its flavour characteristics. Presently small scale Vietnamese soy sauce is produced mostly with a standardised inoculum of Aspergillus oryzae under natural conditions. This usually gives rise to a product of variable and inconsistent quality. The aim of this study was to standardise the fermentation condition for the production of Vietnamese soy sauce, so as to obtain a product of more consistently go

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36

Koren, David W. "Production of fructose and ethanol by selective fermentation of glucose-fructose mixtures." Thesis, University of Ottawa (Canada), 1991. http://hdl.handle.net/10393/7944.

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In this project the selective conversion of glucose to ethanol from glucose/fructose mixtures was investigated. The process was carried out using a mutant of Saccharomyces cerevisiae, batchwise, continuously with immobilized cells and semicontinuously. The kinetic behaviour of S. cerevisiae ATCC 36859 was studied using batch fermentation data. The growth of the yeast is inhibited equally by glucose and fructose, even though fructose is not consumed by the yeast. Fermentation models were formulated in this work. These models include terms which account for the inhibition of growth, glucose cons

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Coleman, Jr Stanley Albert. "Continuous fermentation of food scraps with constant pH control to produce carboxylic acids." Texas A&M University, 2007. http://hdl.handle.net/1969.1/85797.

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Global energy demands combined with environmental restrictions are fueling a move to alternative energy sources. Biofuels are formed from biomass; the MixAlco process is one such method. In this work, food scraps are explored as a potential feedstock to the MixAlco process. Batch fermentation with various temperatures, buffers, and pH control methods elucidated the behavior of food scraps during fermentation. The pH and reactor configuration were limiting factors when maximizing production. A fermentor was developed and tested with constant pH control. This resulted in elevated concentration (

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38

Elzwai, Jamal Ibrahim Mohamed. "Occurrence and conditions of production of Ochratoxin A in food fermentation in Libya." Thesis, Glasgow Caledonian University, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.443238.

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Gurban, Ana-Maria. "Biosensors based on dehydrogenases for food and environmental monitoring." Perpignan, 2006. http://www.theses.fr/2006PERP0922.

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Les déshydrogénases NAD-dépendantes constituent une classe d’enzymes particulièrement attractives pour le dosage de nombreux substrats dans le domaine agro-alimentaire, et en particulier dans le secteur viti-vinicole. Cette thèse de doctorat décrit la mise au point de biocapteurs ampérométriques pour le contrôle de la fermentation malolactique du vin. Les différents capteurs développés sont basés sur des systèmes bi-enzymatiques couplant la malate déshydrogénase (MDH) à une NADH oxydase, ou sur des systèmes mono-enzymatiques associant la MDH ou une malate-quinone oxydoréductase (MQO) à des méd

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40

Yamada, Kathryn K. "INACTIVATION OF FOODBORNE PATHOGENS DURING CIDER FERMENTATION, IN A CIDER MODEL SYSTEM AND COMMERICAL CIDER." DigitalCommons@CalPoly, 2020. https://digitalcommons.calpoly.edu/theses/2134.

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Hard cider is an alcoholic drink made from fermented crushed fruit, typically apples. The popularity of this fermented alcoholic beverage has been on the rise within the last decade. Historically, hard cider has been deemed safe due to the presence of ethanol and the low pH. Although there is lack of scientific evidence to prove that hard cider will and can be safe from foodborne pathogens. Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes are three predominate foodborne bacterial pathogens of concern in the food and beverage industry. Escherichia coli O157:H7 in particular

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Rycroft, Catherine Elaine. "A comparative in vitro evaluation of the fermentation properties of potential prebiotic food ingredients : investigating structure-function relationships." Thesis, University of Reading, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.391347.

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Ali, Rowayda [Verfasser], and H. [Akademischer Betreuer] Horn. "Propionic acid production through anaerobic fermentation of food waste / Rowayda Ali ; Betreuer: H. Horn." Karlsruhe : KIT-Bibliothek, 2021. http://d-nb.info/1225401186/34.

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Dornan, Susan. "Aspects of genetic instability in Lactococcus lactis." Thesis, Queen's University Belfast, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334525.

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Poe, Nicholas Edward. "Acetone, Butanol, and Ethanol (ABE) Production from Food Waste via Clostridium beijerinckii." Thesis, Virginia Tech, 2020. http://hdl.handle.net/10919/96601.

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Annually, approximately 150 million metric tonnes of food goes to waste in the U.S., potentially causing economic loss and environmental pollution. Fermentation of food waste to produce acetone, butanol and ethanol (ABE) via fermentation has the potential to valorize food waste by producing value-added chemicals. However, the composition of food wastes from different sources vary, which affects ABE fermentation performance and hinders the commercialization of food waste fermentation. The objective of this study is to investigate the compositional variation of food waste collected weekly for 16

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45

Theron, Karin Alicia. "Sensory and phenolic profiling of Cyclopia species (Honeybush) and optimisation of the fermentation conditions." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/19945.

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Thesis (MSc Food Sc)--Stellenbosch University, 2012.<br>ENGLISH ABSTRACT: The sensory profiles, phenolic composition and colour of honeybush infusions, prepared from six Cyclopia species (C. sessiliflora, C. longifolia, C. genistoides, C. intermedia, C. subternata and C. maculata), were determined to establish the variation between species. The results of the sensory study were used to create a honeybush sensory wheel and lexicon. The “characteristic” sensory profile of honeybush tea can be described as a combination of floral, sweet, fruity and plantlike flavours with a sweet taste and a slig

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46

Martins, Jose Francisco Pereira. "Raw meat fermentation : an approach to the study of selected characteristics of Pediococci and other lactic acid bacteria important to Brazilian salami processing." Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239476.

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47

Bedaso, Binyam. "Volatile fatty acid production from co-fermentation of primary sludge and food waste without pH control." Thesis, KTH, Hållbar utveckling, miljövetenskap och teknik, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-263755.

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The production of volatile fatty acids (VFAs) from waste stream is gaining high attention because of their high market value and wide range of applications. In this study, the production of VFA from co-fermentation of primary sludge from wastewater treatment plant and food waste without pH control was evaluated using a pilot-scale reactor in a semi-continuous mode of operation. In addition, the influence of substrate and inoculum on VFA production and composition was assessed using a batch fermentation experiment. The pilot-scale reactor was operated at a retention time of 7 days and 10 days i

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48

Bergh, Alexandra Jane. "Characterisation of the sensory profile of Cyclopia intermedia and optimisation of fermentation parameters for improved product quality." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95908.

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Thesis (MScFoodSc)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: In light of the limited and inconsistent supply of good quality honeybush tea, a species-specific sensory profile and the physicochemical characteristics of Cyclopia intermedia (honeybush) tea were determined to ultimately establish the optimum fermentation parameters for this herbal tea on laboratory-scale and to validate these findings on commercial-scale. The characteristic sensory profile of C. intermedia can be described as sweet tasting and slightly astringent with a combination of “fynbos-floral”, “fynbos-sweet”, “f

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Mackintosh, E. D. "The effect of monensin on in vitro rumen fermentation and in vivo rumen and total tract digestion and milk production in the dairy cow." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.265711.

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Gagné, Isabelle. "Enhanced high-fructose syrup production by an hybrid fermentation/pervaporation system using a silicone rubber hollow fiber membrane module." Thesis, University of Ottawa (Canada), 2001. http://hdl.handle.net/10393/9361.

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In this study, a mutant of the yeast Saccharomyces cerevisiae was used for the selective conversion of glucose to ethanol using feed solutions of sucrose. Batch fermentation using 30% (w/v) sucrose without membrane separation of ethanol required about 27 hours for glucose to be decreased to 2% (w/v), with a fructose yield of 99%, and an ethanol yield of 78%. Batch fermentation using 30% (w/v) sucrose with membrane separation of ethanol required about 16.5 hours for glucose to be decreased to 2% (w/v), with a fructose yield of 96.5% and an ethanol yield of 79.5%, if the membrane was started af

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