MAINTENANCE COEFFICIENT CHANGES DURING ALCOHOL FERMENTATION - COMMENT

被引：18

作者：

GOMA, G

MOLETTA, R

NOVAK, M

机构：

[1] CZECHOSLOVAK ACAD SCI,INST MICROBIOL,CS-14220 PRAGUE 4,CZECHOSLOVAKIA

[2] INST NATL SCI APPL LYON,GENIE BIOCHIM LAB,F-31077 TOULOUSE,FRANCE

来源：

BIOTECHNOLOGY LETTERS | 1979年 / 1卷 / 10期

关键词：

D O I：

10.1007/BF01388078

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The concept of maintenance is discussed in terms of the biological meaning and the applicability of the maintenance coefficient, m, in bioengineering for optimization of yields in fermentation. A method of calculation is proposed for the evaluation of m in the course of fermentation in the case of a metabolite (e.g, ethanol). During alcoholic fermentation m is not constant and decreases with the growth rate. The phenomena involved in maintenance are numerous and complex and there is a semantic problem in its definition which can be generalized by the apparently non-finalized substrate consumption". © 1979 Kluwer Academic Publishers."

引用

页码：415 / 420

页数：6

共 10 条

[1]

Herbert D., 1958, RECENT PROGR MICROBI, P381

[2] ENERGY-METABOLISM OF SACCHAROMYCES-CEREVISIAE DISCREPANCY BETWEEN ATP BALANCE AND KNOWN METABOLIC FUNCTIONS [J].