COMBINED ALCOHOLIC FERMENTATION OF D-XYLOSE AND D-GLUCOSE BY 4 SELECTED MICROBIAL STRAINS - PROCESS CONSIDERATIONS IN RELATION TO ETHANOL TOLERANCE

被引：25

作者：

LAPLACE, JM ^{[1
]}

DELGENES, JP ^{[1
]}

MOLETTA, R ^{[1
]}

NAVARRO, JM ^{[1
]}

机构：

[1] UNIV MONTPELLIER 2,CGTA MICROBIOL & PROCEDES BIOL,F-34095 MONTPELLIER,FRANCE

来源：

BIOTECHNOLOGY LETTERS | 1991年 / 13卷 / 06期

关键词：

D O I：

10.1007/BF01030999

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：

As components of combined fermentation of both glucose and xylose to ethanol by separated or coculture processes, the effects of initial sugar concentrations on the fermentative performances of Pichia stipitis Y7124, Candida shehatae ATCC 22984, Saccharomyces cerevisiae CBS1200 and Zymomonas mobilis ATCC10988 were investigated. From the characteristics of sugar and produced ethanol tolerances the most suitable microorganisms for the achievement of glucose and xylose fermentations have been selected with respect to different fermentation schemes.

引用

页码：445 / 450

页数：6

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