Effect of salts on the Co-fermentation of glucose and xylose by a genetically engineered strain of Saccharomyces cerevisiae

Biotechnology for Biofuels

Volumn 6, Issue 1, 2013, Pages

  Casey, Elizabeth ^a,d   Mosier, Nathan S ^a,d   Adamec, Jiri ^b   Stockdale, Zachary ^c   Ho, Nancy ^a   Sedlak, Miroslav ^a,d  

^a Purdue University   (United States)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^d PURDUE UNIVERSITY   (United States)

Author keywords

Ethanol; Fermentation; Inhibition; Salt; Xylose; Yeast (S. cerevisiae)

Indexed keywords

CELLULOSIC BIOFUELS; GLUCOSE CONSUMPTION; GLUCOSE CONSUMPTION RATE; INHIBITOR TOLERANCES; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE 424A; SIGNIFICANT DIFFERENCES; XYLOSE FERMENTATION;

CELLULOSIC ETHANOL; CHLORINE COMPOUNDS; ENZYME INHIBITION; ETHANOL; FERMENTATION; GENETIC ENGINEERING; GLUCOSE; GLYCEROL; MICROORGANISMS; POSITIVE IONS; SALTS; SODIUM SULFATE; SULFUR COMPOUNDS; XYLOSE;

YEAST;

BIOFUEL; BIOTECHNOLOGY; ETHANOL; FERMENTATION; GLUCOSE; INHIBITION; METABOLISM; SALT; YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 84878238023     PISSN: 17546834     EISSN: None     Source Type: Journal    
DOI: 10.1186/1754-6834-6-83     Document Type: Article

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