THE EFFECT OF TEMPERATURE ON THE ETHANOL TOLERANCE OF THE YEAST, SACCHAROMYCES-UVARUM

被引：29

作者：

BROWN, SW ^{[1
]}

OLIVER, SG ^{[1
]}

机构：

[1] UNIV KENT,BIOL LAB,CANTERBURY CT2 7NJ,KENT,ENGLAND

来源：

关键词：

D O I：

10.1007/BF00132399

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 8 条

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[3]

CASTELLANO TW, 1974, APPL MICROBIOL, V28, P383

[4] ETHANOL INHIBITION OF CONTINUOUS ANAEROBIC YEAST GROWTH [J].

HOPPE, GK ;

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[5]

JONES RP, 1981, PROCESS BIOCHEM, V16, P42

[6]

Merritt N.R., 1966, J I BREWING, V72, P374, DOI [10.1002/j.2050-0416.1966.tb02977.x, DOI 10.1002/J.2050-0416.1966.TB02977.X]

[7]

NAVARRO JM, 1978, ANN INST PASTEUR MIC, VB129, P215

[8] ANAEROBIC FERMENTATION - ALCOHOL PRODUCTION [J].

RIGHELATO, RC .