Effect of Electric Current on Growth and Alcohol Production by Yeast Cells
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概要
- 論文の詳細を見る
The effects of electric current on the fermentation characteristics of yeast were investigated. When 10 mA direct current(DC)or 100 mA alterating current(AC)was applied to the culture broth, significant increases in cell growth and alcohol production rates occurred. The contents of higher alcohols, esters and organic acids in the culture broths to which AC and DC were applied, were different from those in the control culture(no current application). Several compounds such as acetaldehyde and acetic acid, were formed from ethanol as a result of electrode reaction.
- 社団法人日本生物工学会の論文
- 1998-02-25
著者
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Nakanishi Kotoyoshi
Department of Brewing and Fermentation, Tokyo University of Agriculture
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Nakanishi Kotoyoshi
Department Of Brewing And Fermentation Tokyo University Ofagriculture
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TOKUDA Hiroharu
Department of Brewing and Fermentation, Tokyo University of Agriculture
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SOGA TAKAHIKO
Department of Brewing and Fermentation, Tokyo University ofAgriculture
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YOSHINAGA TAKAHIRO
Department of Brewing and Fermentation, Tokyo University ofAgriculture
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TAKEDA MASAHISA
Department of Brewing and Fermentation, Tokyo University ofAgriculture
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Soga Takahiko
Department Of Brewing And Fermentation Tokyo University Ofagriculture
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Nakanishi Kotoyoshi
Department Of Biotechnology Faculty Of Engineering Okayania University
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Tokuda Hiroharu
Department Of Brewing And Fermentation Tokyo University Ofagriculture
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Tokuda Hiroharu
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Takeda Masahisa
Department Of Brewing And Fermentation Tokyo University Ofagriculture
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Yoshinaga T
Department Of Brewing And Fermentation Tokyo University Ofagriculture
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Tokuda Hiroharu
Department of Brewing and Ferment., Tokyo Univ. of Agric.
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