Effect of pH and lactic or acetic acid on ethanol productivity by Saccharomyces cerevisiae in corn mash View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

2006-06

AUTHORS

Tara Graves, Neelakantam V. Narendranath, Karl Dawson, Ronan Power

ABSTRACT

The effects of lactic and acetic acids on ethanol production by Saccharomyces cerevisiae in corn mash, as influenced by pH and dissolved solids concentration, were examined. The lactic and acetic acid concentrations utilized were 0, 0.5, 1.0, 2.0, 3.0 and 4.0% w/v, and 0, 0.1, 0.2, 0.4, 0.8 and 1.6% w/v, respectively. Corn mashes (20, 25 and 30% dry solids) were adjusted to the following pH levels after lactic or acetic acid addition: 4.0, 4.5, 5.0 or 5.5 prior to yeast inoculation. Lactic acid did not completely inhibit ethanol production by the yeast. However, lactic acid at 4% w/v decreased (P<0.05) final ethanol concentration in all mashes at all pH levels. In 30% solids mash set at pH < or =5, lactic acid at 3% w/v reduced (P<0.05) ethanol production. In contrast, inhibition by acetic acid increased as the concentration of solids in the mash increased and the pH of the medium declined. Ethanol production was completely inhibited in all mashes set at pH 4 in the presence of acetic acid at concentrations > or =0.8% w/v. In 30% solids mash set at pH 4, final ethanol levels decreased (P<0.01) with only 0.1% w/v acetic acid. These results suggest that the inhibitory effects of lactic acid and acetic acid on ethanol production in corn mash fermentation when set at a pH of 5.0-5.5 are not as great as that reported thus far using laboratory media. More... »

PAGES

469

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s10295-006-0091-6

DOI

http://dx.doi.org/10.1007/s10295-006-0091-6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1012749406

PUBMED

https://www.ncbi.nlm.nih.gov/pubmed/16491359


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/0601", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biochemistry and Cell Biology", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/06", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Biological Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Acetic Acid", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Chromatography, High Pressure Liquid", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Ethanol", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Fermentation", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Hydrogen-Ion Concentration", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Lactic Acid", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Saccharomyces cerevisiae", 
        "type": "DefinedTerm"
      }, 
      {
        "inDefinedTermSet": "https://www.nlm.nih.gov/mesh/", 
        "name": "Zea mays", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "name": [
            "Alltech Biotechnology Center, 3031 Catnip Hill Pike, 40356, Nicholasville, KY, USA"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Graves", 
        "givenName": "Tara", 
        "id": "sg:person.01305731067.76", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01305731067.76"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Alltech Biotechnology Center, 3031 Catnip Hill Pike, 40356, Nicholasville, KY, USA"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Narendranath", 
        "givenName": "Neelakantam V.", 
        "id": "sg:person.01304142402.24", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01304142402.24"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Alltech Biotechnology Center, 3031 Catnip Hill Pike, 40356, Nicholasville, KY, USA"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Dawson", 
        "givenName": "Karl", 
        "id": "sg:person.01363716274.21", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01363716274.21"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "name": [
            "Alltech Biotechnology Center, 3031 Catnip Hill Pike, 40356, Nicholasville, KY, USA"
          ], 
          "type": "Organization"
        }, 
        "familyName": "Power", 
        "givenName": "Ronan", 
        "id": "sg:person.0633574203.22", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0633574203.22"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "https://doi.org/10.1002/bit.260250109", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002807178"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0168-1605(98)00089-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007525138"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6968.2000.tb08992.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008049218"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1111/j.1574-6968.2000.tb08992.x", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1008049218"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s00253-003-1414-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1017826465", 
          "https://doi.org/10.1007/s00253-003-1414-4"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/j.ijfoodmicro.2003.12.019", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1018394230"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1006/fmic.2002.0483", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025331174"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1023/b:bile.0000044924.76429.71", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1029491270", 
          "https://doi.org/10.1023/b:bile.0000044924.76429.71"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1002/(sici)1097-0290(19990405)63:1<46::aid-bit5>3.0.co;2-j", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1031438389"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s10295-004-0156-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037958720", 
          "https://doi.org/10.1007/s10295-004-0156-3"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s10295-004-0159-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046759170", 
          "https://doi.org/10.1007/s10295-004-0159-0"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/s10295-004-0159-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046759170", 
          "https://doi.org/10.1007/s10295-004-0159-0"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1038/sj.jim.7000090", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1047773211", 
          "https://doi.org/10.1038/sj.jim.7000090"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0009-2509(97)00080-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048611831"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1128/aem.68.4.1616-1623.2002", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052049456"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1094/asbcj-59-0187", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060072802"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1099/00221287-147-10-2635", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1060370515"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://app.dimensions.ai/details/publication/pub.1082611597", 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "2006-06", 
    "datePublishedReg": "2006-06-01", 
    "description": "The effects of lactic and acetic acids on ethanol production by Saccharomyces cerevisiae in corn mash, as influenced by pH and dissolved solids concentration, were examined. The lactic and acetic acid concentrations utilized were 0, 0.5, 1.0, 2.0, 3.0 and 4.0% w/v, and 0, 0.1, 0.2, 0.4, 0.8 and 1.6% w/v, respectively. Corn mashes (20, 25 and 30% dry solids) were adjusted to the following pH levels after lactic or acetic acid addition: 4.0, 4.5, 5.0 or 5.5 prior to yeast inoculation. Lactic acid did not completely inhibit ethanol production by the yeast. However, lactic acid at 4% w/v decreased (P<0.05) final ethanol concentration in all mashes at all pH levels. In 30% solids mash set at pH < or =5, lactic acid at 3% w/v reduced (P<0.05) ethanol production. In contrast, inhibition by acetic acid increased as the concentration of solids in the mash increased and the pH of the medium declined. Ethanol production was completely inhibited in all mashes set at pH 4 in the presence of acetic acid at concentrations > or =0.8% w/v. In 30% solids mash set at pH 4, final ethanol levels decreased (P<0.01) with only 0.1% w/v acetic acid. These results suggest that the inhibitory effects of lactic acid and acetic acid on ethanol production in corn mash fermentation when set at a pH of 5.0-5.5 are not as great as that reported thus far using laboratory media.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/s10295-006-0091-6", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1096599", 
        "issn": [
          "1367-5435", 
          "1476-5535"
        ], 
        "name": "Journal of Industrial Microbiology & Biotechnology", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "6", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "33"
      }
    ], 
    "name": "Effect of pH and lactic or acetic acid on ethanol productivity by Saccharomyces cerevisiae in corn mash", 
    "pagination": "469", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "3cbc364b3ba3475f0c21ba205fd68326e65fb53a1bf84bf8bb2f7ad46fd2ce1e"
        ]
      }, 
      {
        "name": "pubmed_id", 
        "type": "PropertyValue", 
        "value": [
          "16491359"
        ]
      }, 
      {
        "name": "nlm_unique_id", 
        "type": "PropertyValue", 
        "value": [
          "9705544"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/s10295-006-0091-6"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1012749406"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/s10295-006-0091-6", 
      "https://app.dimensions.ai/details/publication/pub.1012749406"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T12:53", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000364_0000000364/records_72843_00000000.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007/s10295-006-0091-6"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/s10295-006-0091-6'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/s10295-006-0091-6'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/s10295-006-0091-6'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/s10295-006-0091-6'


 

This table displays all metadata directly associated to this object as RDF triples.

179 TRIPLES      21 PREDICATES      53 URIs      29 LITERALS      17 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/s10295-006-0091-6 schema:about N4fc00d3755c84a998698fe9a7d688108
2 N5c6691adb8f540b0a6ff21a9370655e2
3 N601e52c154434be0ab7e3cdf2b07890f
4 N6acb6b8a08c645fba4aaa9c6b7437fb6
5 N7ddc00b249354c2c82bc2e25ca86a85e
6 N90a7f2c6764a4f94945d10bc9cd76f39
7 Nad19f269ba4b4da29b3994937e8c32fb
8 Nb7287a8c72ab4dfa8de00e74528a6f09
9 anzsrc-for:06
10 anzsrc-for:0601
11 schema:author Nb9c2f8a02fd7446ab9280991468ba283
12 schema:citation sg:pub.10.1007/s00253-003-1414-4
13 sg:pub.10.1007/s10295-004-0156-3
14 sg:pub.10.1007/s10295-004-0159-0
15 sg:pub.10.1023/b:bile.0000044924.76429.71
16 sg:pub.10.1038/sj.jim.7000090
17 https://app.dimensions.ai/details/publication/pub.1082611597
18 https://doi.org/10.1002/(sici)1097-0290(19990405)63:1<46::aid-bit5>3.0.co;2-j
19 https://doi.org/10.1002/bit.260250109
20 https://doi.org/10.1006/fmic.2002.0483
21 https://doi.org/10.1016/j.ijfoodmicro.2003.12.019
22 https://doi.org/10.1016/s0009-2509(97)00080-8
23 https://doi.org/10.1016/s0168-1605(98)00089-0
24 https://doi.org/10.1094/asbcj-59-0187
25 https://doi.org/10.1099/00221287-147-10-2635
26 https://doi.org/10.1111/j.1574-6968.2000.tb08992.x
27 https://doi.org/10.1128/aem.68.4.1616-1623.2002
28 schema:datePublished 2006-06
29 schema:datePublishedReg 2006-06-01
30 schema:description The effects of lactic and acetic acids on ethanol production by Saccharomyces cerevisiae in corn mash, as influenced by pH and dissolved solids concentration, were examined. The lactic and acetic acid concentrations utilized were 0, 0.5, 1.0, 2.0, 3.0 and 4.0% w/v, and 0, 0.1, 0.2, 0.4, 0.8 and 1.6% w/v, respectively. Corn mashes (20, 25 and 30% dry solids) were adjusted to the following pH levels after lactic or acetic acid addition: 4.0, 4.5, 5.0 or 5.5 prior to yeast inoculation. Lactic acid did not completely inhibit ethanol production by the yeast. However, lactic acid at 4% w/v decreased (P<0.05) final ethanol concentration in all mashes at all pH levels. In 30% solids mash set at pH < or =5, lactic acid at 3% w/v reduced (P<0.05) ethanol production. In contrast, inhibition by acetic acid increased as the concentration of solids in the mash increased and the pH of the medium declined. Ethanol production was completely inhibited in all mashes set at pH 4 in the presence of acetic acid at concentrations > or =0.8% w/v. In 30% solids mash set at pH 4, final ethanol levels decreased (P<0.01) with only 0.1% w/v acetic acid. These results suggest that the inhibitory effects of lactic acid and acetic acid on ethanol production in corn mash fermentation when set at a pH of 5.0-5.5 are not as great as that reported thus far using laboratory media.
31 schema:genre research_article
32 schema:inLanguage en
33 schema:isAccessibleForFree false
34 schema:isPartOf Nb92557bd63454758bc2348d751f610d3
35 Nf50a2cc33a6f4e7f878455c9f6445370
36 sg:journal.1096599
37 schema:name Effect of pH and lactic or acetic acid on ethanol productivity by Saccharomyces cerevisiae in corn mash
38 schema:pagination 469
39 schema:productId N2398ad7a2a24410b94971b483cacee52
40 Nbc598b66966c4aa190d06dc49c8baf6f
41 Nbeaaa9a7652a414f9083f1da23df4549
42 Nce0e2cba1e8441a8a9f7cf5f0f15fc85
43 Ndc3d0a2f29e248e19dbd7131a4072e9c
44 schema:sameAs https://app.dimensions.ai/details/publication/pub.1012749406
45 https://doi.org/10.1007/s10295-006-0091-6
46 schema:sdDatePublished 2019-04-11T12:53
47 schema:sdLicense https://scigraph.springernature.com/explorer/license/
48 schema:sdPublisher Ndd6ca8119cf1410b8df08d8033813bbe
49 schema:url http://link.springer.com/10.1007/s10295-006-0091-6
50 sgo:license sg:explorer/license/
51 sgo:sdDataset articles
52 rdf:type schema:ScholarlyArticle
53 N2398ad7a2a24410b94971b483cacee52 schema:name doi
54 schema:value 10.1007/s10295-006-0091-6
55 rdf:type schema:PropertyValue
56 N4b8c7809f52243d8b1cbc64be669bb76 rdf:first sg:person.01363716274.21
57 rdf:rest Nb38d6ed81eb0410884cabd7a2c3ebf86
58 N4fc00d3755c84a998698fe9a7d688108 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
59 schema:name Fermentation
60 rdf:type schema:DefinedTerm
61 N5c6691adb8f540b0a6ff21a9370655e2 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
62 schema:name Ethanol
63 rdf:type schema:DefinedTerm
64 N601e52c154434be0ab7e3cdf2b07890f schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
65 schema:name Lactic Acid
66 rdf:type schema:DefinedTerm
67 N6acb6b8a08c645fba4aaa9c6b7437fb6 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
68 schema:name Hydrogen-Ion Concentration
69 rdf:type schema:DefinedTerm
70 N7ddc00b249354c2c82bc2e25ca86a85e schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
71 schema:name Acetic Acid
72 rdf:type schema:DefinedTerm
73 N8f7298e335d142538f9b093e65cc91d9 schema:name Alltech Biotechnology Center, 3031 Catnip Hill Pike, 40356, Nicholasville, KY, USA
74 rdf:type schema:Organization
75 N90a7f2c6764a4f94945d10bc9cd76f39 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
76 schema:name Saccharomyces cerevisiae
77 rdf:type schema:DefinedTerm
78 N9eed0cf6a4f044a192314df0da89dda3 schema:name Alltech Biotechnology Center, 3031 Catnip Hill Pike, 40356, Nicholasville, KY, USA
79 rdf:type schema:Organization
80 Na1cf12b281cd48ed9c6bc1ed67de20a2 rdf:first sg:person.01304142402.24
81 rdf:rest N4b8c7809f52243d8b1cbc64be669bb76
82 Nad19f269ba4b4da29b3994937e8c32fb schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
83 schema:name Chromatography, High Pressure Liquid
84 rdf:type schema:DefinedTerm
85 Nb1d775c35b224688a19bef7ea5207aff schema:name Alltech Biotechnology Center, 3031 Catnip Hill Pike, 40356, Nicholasville, KY, USA
86 rdf:type schema:Organization
87 Nb38d6ed81eb0410884cabd7a2c3ebf86 rdf:first sg:person.0633574203.22
88 rdf:rest rdf:nil
89 Nb7287a8c72ab4dfa8de00e74528a6f09 schema:inDefinedTermSet https://www.nlm.nih.gov/mesh/
90 schema:name Zea mays
91 rdf:type schema:DefinedTerm
92 Nb92557bd63454758bc2348d751f610d3 schema:issueNumber 6
93 rdf:type schema:PublicationIssue
94 Nb9c2f8a02fd7446ab9280991468ba283 rdf:first sg:person.01305731067.76
95 rdf:rest Na1cf12b281cd48ed9c6bc1ed67de20a2
96 Nbc598b66966c4aa190d06dc49c8baf6f schema:name dimensions_id
97 schema:value pub.1012749406
98 rdf:type schema:PropertyValue
99 Nbeaaa9a7652a414f9083f1da23df4549 schema:name readcube_id
100 schema:value 3cbc364b3ba3475f0c21ba205fd68326e65fb53a1bf84bf8bb2f7ad46fd2ce1e
101 rdf:type schema:PropertyValue
102 Nce0e2cba1e8441a8a9f7cf5f0f15fc85 schema:name nlm_unique_id
103 schema:value 9705544
104 rdf:type schema:PropertyValue
105 Ndc3d0a2f29e248e19dbd7131a4072e9c schema:name pubmed_id
106 schema:value 16491359
107 rdf:type schema:PropertyValue
108 Ndd6ca8119cf1410b8df08d8033813bbe schema:name Springer Nature - SN SciGraph project
109 rdf:type schema:Organization
110 Nf50a2cc33a6f4e7f878455c9f6445370 schema:volumeNumber 33
111 rdf:type schema:PublicationVolume
112 Nfeca2dace6f74dc6bc3591176460e42b schema:name Alltech Biotechnology Center, 3031 Catnip Hill Pike, 40356, Nicholasville, KY, USA
113 rdf:type schema:Organization
114 anzsrc-for:06 schema:inDefinedTermSet anzsrc-for:
115 schema:name Biological Sciences
116 rdf:type schema:DefinedTerm
117 anzsrc-for:0601 schema:inDefinedTermSet anzsrc-for:
118 schema:name Biochemistry and Cell Biology
119 rdf:type schema:DefinedTerm
120 sg:journal.1096599 schema:issn 1367-5435
121 1476-5535
122 schema:name Journal of Industrial Microbiology & Biotechnology
123 rdf:type schema:Periodical
124 sg:person.01304142402.24 schema:affiliation N8f7298e335d142538f9b093e65cc91d9
125 schema:familyName Narendranath
126 schema:givenName Neelakantam V.
127 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01304142402.24
128 rdf:type schema:Person
129 sg:person.01305731067.76 schema:affiliation Nfeca2dace6f74dc6bc3591176460e42b
130 schema:familyName Graves
131 schema:givenName Tara
132 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01305731067.76
133 rdf:type schema:Person
134 sg:person.01363716274.21 schema:affiliation Nb1d775c35b224688a19bef7ea5207aff
135 schema:familyName Dawson
136 schema:givenName Karl
137 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.01363716274.21
138 rdf:type schema:Person
139 sg:person.0633574203.22 schema:affiliation N9eed0cf6a4f044a192314df0da89dda3
140 schema:familyName Power
141 schema:givenName Ronan
142 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.0633574203.22
143 rdf:type schema:Person
144 sg:pub.10.1007/s00253-003-1414-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1017826465
145 https://doi.org/10.1007/s00253-003-1414-4
146 rdf:type schema:CreativeWork
147 sg:pub.10.1007/s10295-004-0156-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037958720
148 https://doi.org/10.1007/s10295-004-0156-3
149 rdf:type schema:CreativeWork
150 sg:pub.10.1007/s10295-004-0159-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046759170
151 https://doi.org/10.1007/s10295-004-0159-0
152 rdf:type schema:CreativeWork
153 sg:pub.10.1023/b:bile.0000044924.76429.71 schema:sameAs https://app.dimensions.ai/details/publication/pub.1029491270
154 https://doi.org/10.1023/b:bile.0000044924.76429.71
155 rdf:type schema:CreativeWork
156 sg:pub.10.1038/sj.jim.7000090 schema:sameAs https://app.dimensions.ai/details/publication/pub.1047773211
157 https://doi.org/10.1038/sj.jim.7000090
158 rdf:type schema:CreativeWork
159 https://app.dimensions.ai/details/publication/pub.1082611597 schema:CreativeWork
160 https://doi.org/10.1002/(sici)1097-0290(19990405)63:1<46::aid-bit5>3.0.co;2-j schema:sameAs https://app.dimensions.ai/details/publication/pub.1031438389
161 rdf:type schema:CreativeWork
162 https://doi.org/10.1002/bit.260250109 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002807178
163 rdf:type schema:CreativeWork
164 https://doi.org/10.1006/fmic.2002.0483 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025331174
165 rdf:type schema:CreativeWork
166 https://doi.org/10.1016/j.ijfoodmicro.2003.12.019 schema:sameAs https://app.dimensions.ai/details/publication/pub.1018394230
167 rdf:type schema:CreativeWork
168 https://doi.org/10.1016/s0009-2509(97)00080-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048611831
169 rdf:type schema:CreativeWork
170 https://doi.org/10.1016/s0168-1605(98)00089-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007525138
171 rdf:type schema:CreativeWork
172 https://doi.org/10.1094/asbcj-59-0187 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060072802
173 rdf:type schema:CreativeWork
174 https://doi.org/10.1099/00221287-147-10-2635 schema:sameAs https://app.dimensions.ai/details/publication/pub.1060370515
175 rdf:type schema:CreativeWork
176 https://doi.org/10.1111/j.1574-6968.2000.tb08992.x schema:sameAs https://app.dimensions.ai/details/publication/pub.1008049218
177 rdf:type schema:CreativeWork
178 https://doi.org/10.1128/aem.68.4.1616-1623.2002 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052049456
179 rdf:type schema:CreativeWork
 




Preview window. Press ESC to close (or click here)


...