Identification of Aromatic Monomers in Steam-Exploded Popler and Their Influences on Ethanol Fermentatoin by Saccharomyces cerevisiae

概要

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Aromatic monomers in steam-exploded poplar were quantitatively analyzed and their influences on ethanol fermentation by the yeast Saccharomyces cerevisiae were studied. Most of the compounds inhibited the fermentation but the degree of inhibition greatly depended on the functional groups attached to the benzene ring. Their inhibitory values were estimated as follows : CH=CH : +3.0,CHO : +1.5,p-OH : +1.0,COOH : +0.5,m-OH : 0,OCH_3 : -1.0.
公益社団法人日本生物工学会の論文
1986-12-25