Effect of Specific Growth Rate on Fermentative Capacity of Baker’s Yeast

The specific growth rate is a key control parameter in the industrial production of baker’s yeast. Nevertheless, quantitative data describing its effect on fermentative capacity are not available from the literature. In this study, the effect of the specific growth rate on the physiology and ferment...

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Manylion Llyfryddiaeth

Cyhoeddwyd yn:	Appl Environ Microbiol
Prif Awduron:	Van Hoek, Pim, Van Dijken, Johannes P., Pronk, Jack T.
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	American Society for Microbiology (ASM) 1998
Pynciau:	Physiology and Biotechnology
Mynediad Ar-lein:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC106631/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/9797269/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.64.11.4226-4233.1998
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