Use of Food Additives to Prevent Contamination during Fermentation Using a Co-Immobilized Mixed Culture System
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概要
- 論文の詳細を見る
The use of natural food additives to prevent contamination during fermentation under nonsterile conditions was investigated. Direct ethanol production from raw starch with a co-immobilized mixed Aspergillus awamori, Rhizopus japonicus and Zymomonas mobilis cell system was used as an example. When 0.1% Neupectin-L was added to the medium, there was no contamination and the metabolic activities of the immobilized cells were not adversely affected.
- 社団法人日本生物工学会の論文
- 1993-05-25
著者
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Tanaka Hideo
Institute Of Life Science And Bioengineering Graduate School Of Life And Environmental Science Unive
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Lee Sang-won
Institute Of Applied Biochemistry University Of Tsukuba
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YAJIMA MIZUO
Asama Kasei Co. Ltd.,
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Yajima M
Asama Chemical Co. Ltd. Tokyo Jpn
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Yajima Mizuo
Asama Chemical Co. Ltd.
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Tanaka Hideo
Institute For Biological Resources And Functions National Institute Of Advanced Industrial Science A
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