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Excessive Ethanol Oxidation Versus Efficient Chain Elongation Processes
Cesar Quintela
, Evi Peshkepia
, Antonio Grimalt-Alemany
,
Yvonne Nygård
, Lisbeth Olsson
, Ioannis V. Skiadas
, Hariklia N. Gavala
*
*
Corresponding author for this work
Not published at VTT
Technical University of Denmark (DTU)
Chalmers University of Technology
Research output
:
Contribution to journal
›
Article
›
Scientific
›
peer-review
7
Citations (Scopus)
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Keyphrases
Ethanol Oxidation
100%
Chain Elongation
100%
Ethanol
42%
Fermentation
28%
Electron Acceptor
28%
Low pH
28%
Headspace Composition
28%
Ethanol Use
28%
Oxidation Mechanism
14%
Mixed Culture
14%
Sulfate-reducing Bacteria
14%
Microorganisms
14%
Operating Cost
14%
Sulfur
14%
Oxidation Behavior
14%
Acetic Acid
14%
Molar Ratio
14%
Thermodynamic Analysis
14%
Short-chain Fatty Acids
14%
Knowledge Gaps
14%
Acid Mixture
14%
Fermentation Profile
14%
Acetogenic Bacteria
14%
Competing Reactions
14%
16S Analysis
14%
Methanogenic Activity
14%
Use Efficiency
14%
Mixed Microbial Cultures
14%
H2 Partial Pressure
14%
In Situ Extraction
14%
Metabolic Features
14%
INIS
chains
100%
elongation
100%
oxidation
100%
ethanol
100%
fermentation
25%
ph value
25%
carbon dioxide
16%
gases
16%
electron acceptor
16%
solutions
8%
efficiency
8%
mixtures
8%
microorganisms
8%
inhibition
8%
operation
8%
growth
8%
fatty acids
8%
salts
8%
yields
8%
bacteria
8%
sulfates
8%
sulfate-reducing bacteria
8%
operating cost
8%
sulfur
8%
thermodynamics
8%
extraction
8%
acetic acid
8%
partial pressure
8%
Chemical Engineering
Carbon Dioxide
100%
Acetic Acid
50%
Fatty Acids
50%
Immunology and Microbiology
Alcohol Oxidation
100%
Sulfate Reducing Bacterium
14%
Solution and Solubility
14%
Acetic Acid
14%
Mixed Cell Culture
14%
Partial Pressure
14%
Microorganism
14%
Food Science
Short Chain Fatty Acid
100%