Prevention of bacterial contamination using acetate-tolerant Schizosaccharomyces pombe during bioethanol production from molasses(MICROBIAL PHYSIOLOGY AND BIOTECHNOLOGY)
スポンサーリンク
概要
- 論文の詳細を見る
Bacterial contamination causes yield reduction during ethanol production from molasses. To prevent contamination, construction of a fermentation system using acetate-tolerant yeast under an acetate-containing condition was attempted. Schizosaccharomyces pombe was screened as an acetate-tolerant strain. Bacterial contamination was significantly prevented by the combined use of Sc. pombe and acetate.
- 社団法人日本生物工学会の論文
著者
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Nakamura Toshihide
National Food Research Institute
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Shima Jun
National Food Research Institute
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Saithong Pramuan
National Food Research Institute:department Of Applied Microbiology Institute Of Food Research And P
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