Comparison of batch and continuous fermentation

The fermentation of cassava which normally takes 3-4 days during village processing can be shortened to 24h by seeding a fresh pulp with cassava juice 4 days old. In the work described here, a further attempt has been made to elucidate the nature of biochemical reactions taking place during fermentation, and to establish the optimum conditions which could be utilised in a modern industry based on this process.

6p cscpubka 05-05-2014 63 5   Download