d-Xylulose Fermentation to Ethanol by Saccharomyces cerevisiae
We used commercial bakers' yeast (Saccharomyces cerevisiae) to study the conversion of d-xylulose to ethanol in the presence of d-xylose. The rate of ethanol production increased with an increase in yeast cell density. The optimal temperature for d-xylulose fermentation was 35°C, and the optimal pH...
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| Pubblicato in: | Appl Environ Microbiol |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
American Society for Microbiology (ASM)
1981
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC244003/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345828/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.42.2.284-289.1981 |
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