Optimization of temperature, sugar concentration, and inoculum size to maximize ethanol production without significant decrease in yeast cell viability

Author:

Laluce Cecilia,Tognolli João Olimpio,de Oliveira Karen Fernanda,Souza Crisla Serra,Morais Meline Rezende

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Reference27 articles.

1. Alexandre H, Rousseaux I, Charpentier C (1994) Ethanol adaptation mechanisms in Saccharomyces cerevisiae. Biotechnol Appl Biochem 20:173–183

2. Box GEP, Wilson KB (1951) On the experimental attainment of optimum condition. J R Stat Soc 13:1–45

3. Casey GP, Ingledew WM (1985) Reevaluation of alcohol synthesis and tolerance in brewer’s yeast. J Am Soc Brew Chem 43:75–83

4. Casey GP, Ingledew WM (1986) Ethanol tolerance in yeasts. Crit Rev Microbiol 13:219–280

5. Casey GP, Magnus CA, Ingledew WM (1983) High gravity brewing: Nutrient enhanced production of high concentrations of ethanol by brewing yeast. Biotechnol Lett 5:429–434

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