EFFECTS OF ACETIC-ACID ON THE TEMPERATURE PROFILE OF ETHANOL TOLERANCE IN SACCHAROMYCES-CEREVISIAE

被引：16

作者：

RAMOS, MT ^{[1
]}

MADEIRALOPES, A ^{[1
]}

机构：

[1] INST GULBENKIAN CIENCIAS,MICROBIOL LAB,APARTADO 14,P-2781 OEIRAS,PORTUGAL

来源：

BIOTECHNOLOGY LETTERS | 1990年 / 12卷 / 03期

关键词：

D O I：

10.1007/BF01026805

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：

In a strain of Saccharomyces cerevisiae, acetic acid at concentrations up to 1% (v/v) depressed the tolerance to added ethanol, from 11% (v/v) down to zero, and simultaneously narrowed the temperature range of growth from 3-42°C to 19-26°C. In addition, acetic acid shifted the associative temperature profile of growthand death to lower temperatures, and depressed the growth yield on glucose. © 1990 Kluwer Academic Publishers.

引用

页码：229 / 234

页数：6

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