Ethanol from Whey: Continuous Fermentation with a Catabolite Repression-Resistant Saccharomyces cerevisiae Mutant

An alternative method for the conversion of cheese whey lactose into ethanol has been demonstrated. With the help of continuous-culture technology, a catabolite repression-resistant mutant of Saccharomyces cerevisiae completely fermented equimolar mixtures of glucose and galactose into ethanol. The...

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Библиографические подробности

Опубликовано в::	Appl Environ Microbiol
Главные авторы:	Terrell, Scott L., Bernard, Alain, Bailey, Richard B.
Формат:	Artigo
Язык:	Inglês
Опубликовано:	American Society for Microbiology (ASM) 1984
Предметы:	Physiology and Biotechnology
Online-ссылка:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC241569/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346625/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.48.3.577-580.1984
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