Enhancing effect of albumin hydrolysate on ethanol production employingSaccharomyces sake
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference15 articles.
1. Anaerobic nutrition of saccharomyces cerevisiae. II. Unsaturated fatty and requirement for growth in a defined medium
2. Ethanol Tolerance in Yeasts
3. A proposal on the function of unsaturated fatty acids and ionic lipids: the role of potential compaction in biological membranes
4. The mechanism of formation of high concentration alcohol in sake brewing. X. Physiological properties of yeast cells grown in the proteolipid-supplemented media.
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Dynamic Lipidomic Insights into the Adaptive Responses ofSaccharomyces cerevisiaeto the Repeated Vacuum Fermentation;OMICS: A Journal of Integrative Biology;2010-10
2. Relationship between lipid composition, frequency of ethanol‐induced respiratory deficient mutants, and ethanol tolerance in Saccharomyces cerevisiae;Journal of Applied Microbiology;1999-06
3. Role of phosphatidylinositol (PI) in ethanol production and ethanol tolerance by a high ethanol producing yeast;Journal of Industrial Microbiology and Biotechnology;1999-01-01
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