Influence of Initial pH on Ethanol Production by the Antarctic Basidiomycetous Yeast Mrakia blollopis
スポンサーリンク
概要
- 論文の詳細を見る
The Antarctic basidiomycetous yeast Mrakia blollopis SK-4 fermented ethanol between pH 5.0 and pH 10.0 with optimum pH at 8.0–10.0. Knowledge of ethanol fermentability as to the genus Mrakia remains incomplete. Further experiments are required to elucidate the ethanol fermentability of genus e.g., as to optimum fermentation pH, optimum fermentation temperature, and cell viability during fermentation.
- 公益社団法人 日本農芸化学会の論文
著者
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Kudoh Sakae
National Inst. Of Polar Res. 10-3 Midoricho Tachikawa Tokyo 190-8518 Jpn
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KUDOH Sakae
National Institute of Polar Research (NIPR)
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TSUJI Masaharu
Biomass Refinery Research Center (BRRC), National Institute of Advanced Industrial Science and Technology (AIST)
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SINGH Shiv
National Centre for Antarctic and Ocean Research, Ministry of Earth Sciences
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YOKOTA Yuji
Bio-Production Research Institute, National Institute of Advanced Industrial Science and Technology (AIST)
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HOSHINO Tamotsu
Biomass Refinery Research Center (BRRC), National Institute of Advanced Industrial Science and Technology (AIST)
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