INTERACTION OF THE EFFECTS OF ACETIC-ACID AND ETHANOL ON INHIBITION OF FERMENTATION IN SACCHAROMYCES-CEREVISIAE

被引：67

作者：

PAMPULHA, ME ^{[1
]}

LOUREIRO, V ^{[1
]}

机构：

[1] INST SUPER AGRON,CTR MICROBIOL & IND AGR,P-1399 LISBON,PORTUGAL

来源：

BIOTECHNOLOGY LETTERS | 1989年 / 11卷 / 04期

关键词：

D O I：

10.1007/BF01031576

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：

引用

页码：269 / 274

页数：6

共 15 条

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[9] INFLUENCE OF RATE OF ETHANOL PRODUCTION AND ACCUMULATION ON VIABILITY OF SACCHAROMYCES-CEREVISIAE IN RAPID FERMENTATION [J].

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