Combined alcoholic fermentation of D-xylose and D-glucose by four selected microbial strains: Process considerations in relation to ethanol tolerance View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1991-06

AUTHORS

J. M. Laplace, J. P. Delgenes, R. Moletta, J. M. Navarro

ABSTRACT

As components of combined fermentation of both glucose and xylose to ethanol by separated or coculture processes, the effects of initial sugar concentrations on the fermentative performances ofPichia stipitis Y7124,Candida shehatae ATCC 22984,Saccharomyces cerevisiae CBS1200 andZymomonas mobilis ATCC10988 were investigated. From the characteristics of sugar and produced ethanol tolerances the most suitable microorganisms for the achievement of glucose and xylose fermentations have been selected with respect to different fermentation schemes. More... »

PAGES

445-450

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf01030999

DOI

http://dx.doi.org/10.1007/bf01030999

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1017052554


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