Inulin cannot be directly fermented by classic fermentation yeasts, so either a hydrolysis followed by fermentation with classical yeasts or the use of yeasts with inulinase activity is required to produce ethanol from inulin sources
Inulin cannot be directly fermented by classic fermentation yeasts,so either a hydrolysis followed by fermentation with classical yeasts orthe use of yeasts with inulinase activity is required to produce ethanolfrom inulin sources