Decreasing the Level of Ethyl Acetate in Ethanolic Fermentation Broths of Escherichia coli KO11 by Expression of Pseudomonas putida estZ Esterase

During the fermentation of sugars to ethanol relatively high levels of an undesirable coproduct, ethyl acetate, are also produced. With ethanologenic Escherichia coli strain KO11 as the biocatalyst, the level of ethyl acetate in beer containing 4.8% ethanol was 192 mg liter(−1). Although the E. coli...

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Argitaratua izan da:	Appl Environ Microbiol
Egile Nagusiak:	Hasona, Adnan, York, S. W., Yomano, L. P., Ingram, L. O., Shanmugam, K. T.
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	American Society for Microbiology (ASM) 2002
Gaiak:	Physiology and Biotechnology
Sarrera elektronikoa:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC123972/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/12039716/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/AEM.68.6.2651-2659.2002
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