Dynamics of inhibition patterns during fermentation processes-Zea Mays and Sorghum Bicolor case study-Reference-Cited by-同舟云学术

Dynamics of inhibition patterns during fermentation processes-Zea Mays and Sorghum Bicolor case study

Published:2016-11-15 Issue:1 Volume:8 Page:91-99
ISSN:2228-5970
Container-title:International Journal of Industrial Chemistry
language:en
Short-container-title:Int J Ind Chem

Author:

Abunde Neba F.,Asiedu N.,Addo Ahmad

Publisher

Springer Science and Business Media LLC

Subject

Materials Chemistry,General Chemical Engineering,General Chemistry

Link

http://link.springer.com/content/pdf/10.1007/s40090-016-0105-9.pdf

Reference11 articles.

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3. Chen CI, McDonald KA (1990b) Oscillatory behavior of Saccharomyces cerevisiae in continuous culture: II. Analysis of cell synchronization and metabolism. Biotechnol Bioeng 36:28–38

4. Beuse MRB, Kopmann AHD, Thoma M (1998) Effect of dilution rate on the mode of oscillation in continuous culture of Saccharomyces cerevisiae. J Biotechnol 61:15–31

5. Fengwu B (2007) Process Oscillations in Continuous Ethanol Fermentation with Saccharomyces cerevisiae. PhD thesis University of Waterloo, Ontario, Canada

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