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...
Guardat en:
| Publicat a: | Appl Environ Microbiol |
|---|---|
| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1986
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| Matèries: | |
| Accés en línia: | 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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