Deletion of JJJ1 improves acetic acid tolerance and bioethanol fermentation performance of Saccharomyces cerevisiae strains

Biotechnology Letters

Volumn 38, Issue 7, 2016, Pages 1097-1106

  Wu, Xuechang ^a   Zhang, Lijie ^a   Jin, Xinna ^a   Fang, Yahong ^a   Zhang, Ke ^a   Qi, Lei ^b   Zheng, Daoqiong ^b  

^a ZHEJIANG UNIVERSITY   (China)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Acetic acid; Bioethanol; JJJ1; Saccharomyces cerevisiae; Tolerance

Indexed keywords

ACETIC ACID; ACID RESISTANCE; BIOETHANOL; ETHANOL; FERMENTATION; FITS AND TOLERANCES; PH; TRANSCRIPTION;

BIO-ETHANOL PRODUCTION; BIOETHANOL FERMENTATIONS; ETHANOL FERMENTATION; FERMENTATION MEDIUM; JJJ1; LIGNOCELLULOSIC HYDROLYSATES; LONG CHAIN FATTY ACID; SACCHAROMYCES CEREVISIAE STRAINS;

YEAST;

ACETIC ACID; ALCOHOL; SACCHAROMYCES CEREVISIAE PROTEIN;

FERMENTATION; GENETICS; METABOLISM; SACCHAROMYCES CEREVISIAE;

ACETIC ACID; ETHANOL; FERMENTATION; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS;

EID: 84962878714     PISSN: 01415492     EISSN: 15736776     Source Type: Journal    
DOI: 10.1007/s10529-016-2085-4     Document Type: Article

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