Influence of Calcium Ion on Ethanol Tolerance of Saccharomyces bayanus and Alcoholic Fermentation by Yeasts

The addition of Ca(2+) (as CaCl(2)) in optimal concentrations (0.75 to 2.0 mM) to a fermentation medium with a trace contaminating concentration of Ca(2+) (0.025 mM) led to the rapid production of higher concentrations of ethanol by Saccharomyces cerevisiae, Saccharomyces bayanus, and Kluyveromyces...

ver descrição completa

Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Nabais, Regina C., Sá-Correia, Isabel, Viegas, Cristina A., Novais, Júlio M.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1988
Assuntos:	Physiology and Biotechnology
Acesso em linha:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC204280/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16347754/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.54.10.2439-2446.1988
Tags:	Adicionar Tag Sem tags, seja o primeiro a adicionar uma tag!