Ethanol production during batch fermentation with Saccharomyces cerevisiae: changes in glycolytic enzymes and internal pH.

During batch fermentation, the rate of ethanol production per milligram of cell protein is maximal for a brief period early in this process and declines progressively as ethanol accumulates in the surrounding broth. Our studies demonstrate that the removal of this accumulated ethanol does not immedi...

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Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Dombek, K M, Ingram, L O
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1987
Témata:	Research Article
On-line přístup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC203856/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/3300550/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.53.6.1286-1291.1987
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