Succinic acid production from enzymatic hydrolysate of sake lees using Actinobacillus succinogenes 130Z

Enzyme and Microbial Technology

Volumn 47, Issue 5, 2010, Pages 236-240

  Chen, Kequan ^a   Zhang, Han ^a   Miao, Yelian ^b   Jiang, Min ^b   Chen, Jieyu ^a  

^a AKITA PREFECTURAL UNIVERSITY   (Japan)

^b NANJING TECH UNIVERSITY   (China)

Author keywords

Actinobacillus succinogenes; Anaerobic fermentation; Sake lees hydrolysate; Succinic acid

Indexed keywords

ACTINOBACILLUS SUCCINOGENES; ALTERNATIVE SUBSTRATES; ANAEROBIC FERMENTATION; AVAILABLE NUTRIENTS; BATCH FERMENTATION; CORN STEEP LIQUOR; CULTURE MEDIUM; EFFICIENT PRODUCTION; FERMENTORS; INHIBITORY EFFECT; NITROGEN SOURCES; SAKE LEES HYDROLYSATE; SUCCINIC ACIDS; YEAST EXTRACTS;

ETHANOL; FERMENTATION; FORMIC ACID; GLUCOSE; ORGANIC ACIDS; YEAST;

SUBSTRATES;

ALCOHOL; AMYLASE; FORMIC ACID; GLUCOSE; NITROGEN; PROTEIN HYDROLYSATE; SUCCINIC ACID;

ACTINOBACILLUS; ACTINOBACILLUS SUCCINOGENES; ALCOHOLIC BEVERAGE; ARTICLE; BATCH FERMENTATION; CONTROLLED STUDY; NONHUMAN; SAKE; YEAST;

ACTINOBACILLUS SUCCINOGENES; ACTINOBACILLUS SUCCINOGENES 130Z; ZEA MAYS;

EID: 77955980244     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2010.06.011     Document Type: Article

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