The Potential of Using Grapefruit Peel as a Natural Support for Yeast Immobilization During Beer Fermentation
The potential use of grapefruit peel as support material for yeast immobilization during beer fermentation was evaluated. After conditioning, FTIR analysis revealed a higher quantity of methoxy (–OCH3) groups, suggesting that lignin is the major component of the support. Cell adhesion onto the cond...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Society of Chemical Engineers
2020-07-01
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| Series: | Chemical and Biochemical Engineering Quarterly |
| Subjects: | |
| Online Access: | http://silverstripe.fkit.hr/cabeq/assets/Uploads/05-2-2020.pdf |