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  • 1
    Electronic Resource
    Electronic Resource
    Nutrient limitation as a basis for the apparent toxicity of low levels of ethanol during fermentation (1986)
    Springer
    Journal of industrial microbiology and biotechnology 1 (1986), S. 219-225 
    Details
    ISSN: 1476-5535
    Keywords: Ethanol ; Fermentation ; Ethanol toxicity ; Saccharomyces ; Inhibition ; Glycolysis
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The rate of alcohol production (per mg cell protein) bySaccharomyces cerevisiae declines as ethanol accumulates during fermentation. The results of these studies indicate that this initial decline in activity is not due to the presence of ethanol or to growth in its presence. Nutrient limitation is proposed as a major factor responsible for the decline in fermentative activity during the early stages of fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01569275
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Genetic engineering of soft-rot bacteria for ethanol production from lignocellulose (1993)
    Springer
    Journal of industrial microbiology and biotechnology 11 (1993), S. 151-155 
    Details
    ISSN: 1476-5535
    Keywords: Erwinia ; Lignocellulose ; Cellulose ; Ethanol ; Cellulase ; Xylase
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The soft-rot bacteriaErwinia carotovora SR38 andErwinia chrysanthemi EC16 have been genetically engineered to efficiently produce ethanol and carbon dioxide as primary fermentation products from cellobiose, glucose and xylose. These organisms have the native ability to secrete a battery of hydrolases and lyases to aid in the solubilization of lignocellulose. Both strains of ethanologenicErwinia fermented cellobiose at twice the rate of the cellobioseutilizing yeasts (Spindler et al., 1992. Biotechnology Letters 14: 403–407) and may be useful in simultaneous saccharification and fermentation processes.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01583716
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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