Biomass and bioethanol production from pretreated mixed fruit peel hydrolysate using Saccharomyces cerevisiae strains at different pH and oxygen conditions
Year: 2025
Type: article
Language: en
Topic: Biofuel production and bioconversion
Authors and affiliations:
raw_author_name: Anahit Shirvanyan
raw_affiliation_strings: Department of Biochemistry, Microbiology and Biotechnology, Faculty of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia
Microbial Biotechnologies and Biofuel Innovation Center, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia
Research Institute of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia
raw_author_name: Ayaulym Daniyarova
raw_affiliation_strings: Research School of Food Engineering, Shakarim University, st. Glinka, 20A, Semey, 071410, Kazakhstan
raw_author_name: Anait Vassilian
raw_affiliation_strings: Department of Ecology and Nature Protection, Faculty of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia
Research Institute of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia
raw_author_name: Anna Poladyan
raw_affiliation_strings: Department of Biochemistry, Microbiology and Biotechnology, Faculty of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia. apoladyan@ysu.am
Research Institute of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia. apoladyan@ysu.am
Research School of Food Engineering, Shakarim University, st. Glinka, 20A, Semey, 071410, Kazakhstan. apoladyan@ysu.am
Research Institute of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia
raw_author_name: Gopalakrishnan Kumar
raw_affiliation_strings: Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Box 8600, Forus, Stavanger, 4036, Norway
raw_author_name: Duman Orynbekov
raw_affiliation_strings: Research School of Food Engineering, Shakarim University, st. Glinka, 20A, Semey, 071410, Kazakhstan
raw_author_name: Kairat Bekbayev
raw_affiliation_strings: Research School of Food Engineering, Shakarim University, st. Glinka, 20A, Semey, 071410, Kazakhstan. k.bekbayev@shakarim.kz
Research School of Food Engineering, Shakarim University, st. Glinka, 20A, Semey, 071410, Kazakhstan
raw_author_name: Karen Trchounian
raw_affiliation_strings: Department of Biochemistry, Microbiology and Biotechnology, Faculty of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia. k.trchounian@ysu.am
Microbial Biotechnologies and Biofuel Innovation Center, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia. k.trchounian@ysu.am
Research Institute of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia. k.trchounian@ysu.am
Research School of Food Engineering, Shakarim University, st. Glinka, 20A, Semey, 071410, Kazakhstan. k.trchounian@ysu.am
Research Institute of Biology, Yerevan State University, 1 A. Manoogian str., Yerevan, 0025, Armenia
Research School of Food Engineering, Shakarim University, st. Glinka, 20A, Semey, 071410, Kazakhstan