Conclusion of yeast fermentation and alcohol production
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A zero-discharge system for the alcohol fermentation industry was developed by recycling distillery waste (stillage). Stillage was able to be recycled as cooking water for the next fermentation after treating it with appropriate separation processes. Ultrafiltration with a ceramic membrane played a key role in the separation processes. When the permeate from the ultrafiltration of stillage was recycled to the cooking step, the total fermentation time was prolonged from 60 to 70–80 h, but the average ethanol
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Yeast is a micro organism found in air, food and almost everywhere. To survive it needs carbohydrates like sugar that is their food. After soaking sugar they pop carbon dioxide like a bubble. That's why there are pores on surface of bread they are nothing but burst bubbles for CO2.
So fermantation is absorbing sugar from any solution in absence of Oxygen and give byproducts like alcohol.
So fermantation is absorbing sugar from any solution in absence of Oxygen and give byproducts like alcohol.
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