Start Date

4-12-1991 12:00 AM

Description

Fermentation is broadly define as an enzymatically controlled transformation of an organic compound. In breweries and wineries, energy-rich compounds such as sugars and other carbohydrates are broken down through enzymatically controlled anaerobic processes to carbon dioxide and alcohol. Often overlooked are other potentially important fermentation products such as organic acids. Corn is an important source of energy-rich carbohydrates and consequently can be considered to be an important feed-stock for the fermentation industry. In the midwest, corn is probably one of the most efficient crops that converts the sun's energy to a carbohydrate product easily transported and processed into its constituent components; its importance to fermentation is assured.

DOI

https://doi.org/10.31274/icm-180809-371

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Dec 4th, 12:00 AM

Corn Fermentation By-Products: Properties and Uses

Fermentation is broadly define as an enzymatically controlled transformation of an organic compound. In breweries and wineries, energy-rich compounds such as sugars and other carbohydrates are broken down through enzymatically controlled anaerobic processes to carbon dioxide and alcohol. Often overlooked are other potentially important fermentation products such as organic acids. Corn is an important source of energy-rich carbohydrates and consequently can be considered to be an important feed-stock for the fermentation industry. In the midwest, corn is probably one of the most efficient crops that converts the sun's energy to a carbohydrate product easily transported and processed into its constituent components; its importance to fermentation is assured.

 

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