1a. Sugar-Based Raw Materials for Fermentation Applications

  1. Prof. Dr. H.-J. Rehm2,
  2. Dr. G. Reed3
  1. Eberhard Stoppok,
  2. Klaus Buchholz

Published Online: 20 MAR 2008

DOI: 10.1002/9783527620883.ch1a

Book Title

Biotechnology: Products of Primary Metabolism, Volume 6, Second Edition

Biotechnology: Products of Primary Metabolism, Volume 6, Second Edition

Additional Information

How to Cite

Stoppok, E. and Buchholz, K. (2008) Sugar-Based Raw Materials for Fermentation Applications, in Biotechnology: Products of Primary Metabolism, Volume 6, Second Edition (eds H.-J. Rehm and G. Reed), Wiley-VCH Verlag GmbH, Weinheim, Germany. doi: 10.1002/9783527620883.ch1a

Editor Information

  1. 2

    Institut für Mikrobiologie, Universität, Münster, Corrensstraße 3, D-48149 Münster

  2. 3

    2131 N. Summit Ave., Apartment #304, Milwaukee, WI 53202-1347, USA

Author Information

  1. Braunschweig, Germany

Publication History

  1. Published Online: 20 MAR 2008
  2. Published Print: 29 AUG 1996

ISBN Information

Print ISBN: 9783527283163

Online ISBN: 9783527620883

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CHAPTER TOOLS

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Keywords:

  • microorganisms;
  • economically;
  • substantially;
  • macromolecules;
  • crystallization

Summary

This chapter contains sections titled:

  • Introduction

  • Provenance of Sugar and Raw Materials

  • Quality Parameters for Sugar

  • Raw Materials as Substrates

  • Molasses

  • Use of Raw Materials for Fermentations

  • References

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