A MICROCALORIMETRIC STUDY OF THE INHIBITORY EFFECTS OF ETHANOL ON THE FERMENTATION PROCESS OF D-XYLOSE BY PICHIA-STIPITIS

被引：1

作者：

GOMEZORELLANA, I ^{[1
]}

BARROS, N ^{[1
]}

BARJA, I ^{[1
]}

REGUEIRA, LN ^{[1
]}

机构：

[1] UNIV SANTIAGO DE COMPOSTELA,DEPT FIS APLICADA,TERBIPROMAT,GALICIA,SPAIN

来源：

THERMOCHIMICA ACTA | 1993年 / 219卷

关键词：

D O I：

10.1016/0040-6031(93)80490-2

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

Pichia stipitis is one of few yeasts capable of an efficient fermentation of pentoses to ethanol. This is a promising way to obtain ethanol from hemicellulose. In order to optimize the fermentation conditions for this process it is important to know the ethanol tolerance of the yeast. Here we report a microcalorimetric study of the inhibitory effects of ethanol on P. stipitis.

引用

页码：135 / 141

页数：7

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