Lipid-Enhanced Ethanol Production by Kluyveromyces fragilis
AUTOR(ES)
Janssens, Jacques H.
RESUMO
The fermentation ability of a strain of Kluyveromyces fragilis, already selected for rapid lactose-fermenting capability, was improved dramatically by the addition of unsaturated fatty acids and ergosterol to the medium. The fermentation time of a 20% whey-lactose medium was decreased from over 90 h to less than 60 h. The lipids were shown to be taken up by the organism, and the effects on specific growth rate and biomass production were determined.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=242330Documentos Relacionados
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