Table 3 Effect of different carbon sources on immobilized yeast.
From: Study on the technology of brewing red raspberry wine by using new immobilized yeast technology
Carbon source | Diameter (mm) | Immobilized yeast growth state |
|---|---|---|
Glucose | 1.597 ± 0.105 | Cloudy, smooth, excessive |
Sucrose | 1.573 ± 0.112 | Cloudy, smooth, excessive |
Lactose | 2.843 ± 0.237 | Yellow, smooth, medium |
Gluconic acid | 1.958 ± 0.086 | Clear, smooth, multiple |
Glycerol | 2.514 ± 0.160 | Cloudy, smooth, medium |
