ALCOHOLIC FERMENTATION OF BEET MOLASSES - EFFECTS OF LACTIC-ACID ON YEAST FERMENTATION PARAMETERS

被引：31

作者：

NGANG, JJE ^{[1
]}

LETOURNEAU, F ^{[1
]}

VILLA, P ^{[1
]}

机构：

[1] UFR SCI FONDAMENTALES & APPL,CHIM ORGAN & CINET LAB,33 RUE ST LEU,F-80039 AMIENS,FRANCE

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 1989年 / 31卷 / 02期

关键词：

D O I：

10.1007/BF00262448

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：125 / 128

页数：4

共 9 条

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[4]

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VILLA, P .

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[6] BY-PRODUCT INHIBITION EFFECTS ON ETHANOLIC FERMENTATION BY SACCHAROMYCES-CEREVISIAE [J].

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WILKE, CR .

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[7]

PIRONTI FF, 1971, THESIS CORNELL U ITH

[8] EFFECTS OF ACETATE AND OTHER SHORT-CHAIN FATTY ACIDS ON YEAST METABOLISM [J].

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[9]

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