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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Détails bibliographiques

Publié dans:	Appl Environ Microbiol
Auteurs principaux:	Van Hoek, Pim, Van Dijken, Johannes P., Pronk, Jack T.
Format:	Artigo
Langue:	Inglês
Publié:	American Society for Microbiology (ASM) 1998
Sujets:	Physiology and Biotechnology
Accès en ligne:	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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