Protective Effect of Encapsulation in Fermentation of Limonene-contained Media and Orange Peel Hydrolyzate

Protective Effect of Encapsulation in Fermentation of Limonene-contained Media and Orange Peel Hydrolyzate

This work deals with the application of encapsulation technology to eliminateinhibition by D-limonene in fermentation of orange wastes to ethanol. Orange peel wasenzymatically hydrolyzed with cellulase and pectinase. However, fermentation of thereleased sugars in this hydrolyzate by freely suspended...

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Bibliographic Details
Main Authors: Mohammad J. Taherzadeh, Claes Niklasson, Farid Talebnia, Mohammad Pourbafrani
Format: Article
Language:English
Published: MDPI AG 2007-08-01
Series:International Journal of Molecular Sciences
Subjects:
Orange peel
encapsulated yeast
alginate membrane
ethanol
limonene
enzymatic hydrolysis
Online Access:http://www.mdpi.com/1422-0067/8/8/777/

Internet

http://www.mdpi.com/1422-0067/8/8/777/

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