Transition rate kinetics from ethanol oxidation to glucose utilisation within a structured model of baker’s yeast-Reference-Cited by-同舟云学术

Transition rate kinetics from ethanol oxidation to glucose utilisation within a structured model of baker’s yeast

Published:1996-03 Issue:1-2 Volume:45 Page:199-203
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Dantigny P.,Gruber M.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s002530050670.pdf

Reference19 articles.

1. Bisson LF, Fraenkel DG (1984) Expression of kinase-dependent glucose uptake in Saccharomyces cerevisiae. J. Bacteriol 159: 1013–1017

2. Cazzador L, Mariani L, Martegani E, Alberghina L (1990) Structured segregated models and analysis of self-oscillating yeast continuous cultures. Bioprocess Eng 5: 175–180

3. Dairaku K, Izumoto E, Morakawa H, Shioya S, Takamatsu T (1982) Optimal quality control of baker’s yeast fed-batch culture using population dynamics. Biotechnol Bioeng 24: 2661–2674

4. Dantigny P, Ziouras K, Howell JA (1992) A structured model for baker’s yeast fed-batch growth. In: Karim MN, Stephanopoulos G (eds) IFAC modeling and control of biotechnical processes, Keystone, Colorado, 29 March–2 April, Vol 10. Pergamon, Oxford, pp 223–226

5. Dantigny P (1995) Modeling of the aerobic growth of Saccharomyces cerevisiae on mixtures of glucose and ethanol in continuous culture. J Biotechnol (in press)

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