Changes in steady state on introduction of a Lactobacillus contaminant to a continuous culture ethanol fermentation-Reference-Cited by-同舟云学术

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Changes in steady state on introduction of a Lactobacillus contaminant to a continuous culture ethanol fermentation

Published:2001-07-01 Issue:1 Volume:27 Page:39-45
ISSN:1367-5435
Container-title:Journal of Industrial Microbiology and Biotechnology
language:
Short-container-title:Journal of Industrial Microbiology and Biotechnology

Author:

Bayrock D,Ingledew W M

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://www.springerlink.com/index/pdf/10.1038/sj.jim.7000159

Cited by 31 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. Continuous biomanufacturing with microbes — upstream progresses and challenges;Current Opinion in Biotechnology;2022-12

2. Interaction between Saccharomyces cerevisiae and Lactobacillus fermentum during co-culture fermentation;Biocatalysis and Agricultural Biotechnology;2020-10

3. Sugarcane must fed-batch fermentation by Saccharomyces cerevisiae: impact of sterilized and non-sterilized sugarcane must;Antonie van Leeuwenhoek;2019-03-04

4. State of the Art on the Conventional Processes for Ethanol Production;Ethanol;2019

5. Ethanol From Biomass;Ethanol;2019

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