Magnesium limitation and its role in apparent toxicity of ethanol during yeast fermentation.
The rate of ethanol production per milligram of cell protein begins to decline in the early stage of batch fermentation before high concentrations of ethanol have accumulated. In yeast extract-peptone medium (20% glucose), this initial decline appears to be related to growth and to result in part fr...
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| Publicado no: | Appl Environ Microbiol |
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| Principais autores: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology (ASM)
1986
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC239160/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/3539018/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.52.5.975-981.1986 |
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