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...
Enregistré dans:
| Publié dans: | Appl Environ Microbiol |
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| Auteurs principaux: | , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
American Society for Microbiology (ASM)
1987
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| Sujets: | |
| Accès en ligne: | 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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