Buffering capacity of whole corn mash alters concentrations of organic acids required to inhibit growth of Saccharomyces cerevisiae and ethanol production
2004
Abbott, D.A. | Ingledew, W.M.
Growth of Saccharomyces cerevisiae and fermentative ethanol production in the presence of acetic and lactic acids was measured in whole corn mash. In this industrial medium, as compared to glucose minimal medium, the yeast had increased tolerance to organic acid stress. It was concluded that the increased buffering capacity of whole corn mash, resulting in decreased concentration of undissociated acid, was responsible for this phenomenon.
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书目信息
出版者
Kluwer/Plenum Publishers [etc.]
其它主题
Hydrogen-ion concentration; Biomass energy sources; Growth & development; Cell culture techniques
语言
英语
注释
Includes references
类型
Journal Article; Text
2024-02-28
MODS