Influence of Initial pH on Ethanol Production by the Antarctic Basidiomycetous Yeast Mrakia blollopis
Influence of Initial pH on Ethanol Production by the Antarctic Basidiomycetous Yeast Mrakia blollopis
复制标题
初始 pH 对南极担子菌酵母 Mrakia bllolopis 乙醇生产的影响
DOI：
10.1271/bbb.130497
复制
发表时间：
2013
期刊：
影响因子：
--
通讯作者：
T. Hoshino
中科院分区：
文献类型：
--
作者：
M. Tsuji;S. Singh;Y. Yokota;S. Kudoh;T. Hoshino
南极担子菌Mrakia blollopis SK-4在pH5.0 ~ pH10.0范围内发酵乙醇，最适pH为8.0 ~ 10.0。关于Mrakia属的乙醇发酵能力的知识仍然不完整。需要进一步的实验来阐明属的乙醇发酵能力，关于最佳发酵pH、最佳发酵温度和发酵期间的细胞活力。
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.