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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Dades bibliogràfiques

Publicat a:	Appl Environ Microbiol
Autors principals:	Hasona, Adnan, York, S. W., Yomano, L. P., Ingram, L. O., Shanmugam, K. T.
Format:	Artigo
Idioma:	Inglês
Publicat:	American Society for Microbiology (ASM) 2002
Matèries:	Physiology and Biotechnology
Accés en línia:	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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