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发酵抑制物对树干毕赤酵母戊糖发酵的影响(PDF)

《南京林业大学学报(自然科学版)》[ISSN:1000-2006/CN:32-1161/S]

Issue:
2007年06期
Page:
133-135
Column:
研究简报
publishdate:
2007-06-20

Article Info:/Info

Title:
Effects of Restrainers on Fermentation of Pentose by Pichia stipitis
Article ID:
1000-2006(2007)06-0133-03
Author(s):
JI Geng-sheng12 YONG Qiang2 YU Shi-yuan2*
1.College of Biological and Environmental Engineering Jiangsu University of Science and Technology, Zhenjiang 212018, China; 2.College of Chemical Engineering Nanjing Forestry University, Nanjing 210037, China
Keywords:
Xylose Fermentation Restrainer Pichia stipitis
Classification number :
TQ92;Q53
DOI:
10.3969/j.jssn.1000-2006.2007.06.032
Document Code:
A
Abstract:
Effects of fermentation restrainers such as formic acid, acetic acid and ethanol on xylose fermentation by Pichia stipitis P2 were discussed. The growth and xylose fermentation were normal when 4.0g/L acetic acid was added to culture medium. When 5.0g/L formal acid was added to culture medium, the ratio of xylose fermentation decreased and the growth of yeast was normal. The yeast could sustain and ferment xylose when 40.0g/L ethanol was added.

References

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Last Update: 2013-05-20