初始pH对南极担子菌酵母Mrakia blollopis产乙醇的影响。
Influence of initial pH on ethanol production by the Antarctic basidiomycetous yeast Mrakia blollopis.
作者信息
Tsuji Masaharu, Singh Shiv M, Yokota Yuji, Kudoh Sakae, Hoshino Tamotsu
机构信息
Biomass Refinery Research Center (BRRC), National Institute of Advanced Industrial Science and Technology (AIST).
出版信息
Biosci Biotechnol Biochem. 2013;77(12):2483-5. doi: 10.1271/bbb.130497. Epub 2013 Dec 7.
The Antarctic basidiomycetous yeast Mrakia blollopis SK-4 fermented ethanol between pH 5.0 and pH 10.0 with optimum pH at 8.0-10.0. Knowledge of ethanol fermentability as to the genus Mrakia remains incomplete. Further experiments are required to elucidate the ethanol fermentability of genus e.g., as to optimum fermentation pH, optimum fermentation temperature, and cell viability during fermentation.
南极担子菌酵母Mrakia blollopis SK-4在pH 5.0至pH 10.0之间发酵乙醇，最适pH为8.0 - 10.0。关于Mrakia属的乙醇发酵能力的了解仍然不完整。需要进一步的实验来阐明该属的乙醇发酵能力，例如关于最佳发酵pH、最佳发酵温度以及发酵过程中的细胞活力。
Zotero 插件