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...

ver descrição completa

Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Hasona, Adnan, York, S. W., Yomano, L. P., Ingram, L. O., Shanmugam, K. T.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 2002
Assuntos:	Physiology and Biotechnology
Acesso em linha:	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
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!