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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Argitaratua izan da:	Appl Environ Microbiol
Egile Nagusiak:	Van Hoek, Pim, Van Dijken, Johannes P., Pronk, Jack T.
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 1998
Gaiak:	Physiology and Biotechnology
Sarrera elektronikoa:	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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