effect of salts on the co-fermentation of glucose
effect of salts on the co-fermentation of glucose
effect of salts on the co-fermentation of glucose
effect of salts on the co-fermentation of glucose
effect of salts on the co-fermentation of glucose
effect of salts on the co-fermentation of glucose and xylose by a

Effect of salts on the Co-fermentation of glucose and xylose by a

Results In this study, we show that salts can be significant inhibitors of S. cerevisiae. All 6 pairs of anions (chloride and sulfate) and cations (sodium, potassium, and ammonium) tested resulted in reduced cell growth rate, glucose consumption rate, and ethanol production rate.

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effect of salts on the co-fermentation of glucose and xylose by a

Effect of salts on the Co-fermentation of glucose and xylose by a

A metabolomics study found a shift in metabolism to increased glycerol production during xylose fermentation when salt was present, which was confirmed by an increase in extracellular glycerol titers by 4 fold. There were significant differences between the different cations. The salts with potassium cations were the least inhibitory.

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effect of salts on the co-fermentation of glucose and xylose by a

Effect of salts on the Co-fermentation of glucose and xylose by a

This paper investigates the effect of salts on Saccharomyces cerevisiae 424A (LNH-ST), a yeast strain capable of effectively co-fermenting glucose and xylose. In this study, we show that...

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effect of salts on the co-fermentation of glucose and xylose by a

Effect of salts on the Co-fermentation of glucose and xylose by a

It is shown that salts can be significant inhibitors of S. cerevisiae, a yeast strain capable of effectively co-fermenting glucose and xylose, and when developing microorganisms and processes for cellulosic ethanol production, it is important to consider salt concentrations. Expand View on Springer biotechnologyforbiofuels.biomedcentral.com

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effect of salts on the co-fermentation of glucose and xylose by a

Effect of salts on the Co-fermentation of glucose and xylose by a

However, this requires an understanding of the physiological impact of inhibitors on the microorganism. This paper investigates the effect of salts on Saccharomyces cerevisiae 424A(LNH-ST), a yeast strain capable of effectively co-fermenting glucose and xylose. Results: In this study, we show that salts can be significant inhibitors of S

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promoting the co-utilisation of glucose and xylose in lignocellulosic

Promoting the co-utilisation of glucose and xylose in lignocellulosic

Background Cellulosic ethanol is commonly seen as a potential player to alleviate the dependence on fossil fuels. However, the low productivity of cellulose-to-ethanol fermentation limits its consolidation at an industrial scale. This low productivity is, among other reasons, associated with the diauxic growth on glucose and xylose [ 1, 2 ].

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metabonomic analysis reveals enhanced growth and ...

Metabonomic analysis reveals enhanced growth and ...

Effect of salts on the Co-fermentation of glucose and xylose by a genetically engineered strain of Saccharomyces cerevisiae Biotechnology for Biofuels , 6 ( 1 ) ( 2013 ) , p. 83 , 10.1186/1754-6834-6-83

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dynamic substrate preferences predict metabolic properties of a simple

Dynamic substrate preferences predict metabolic properties of a simple

The depletion of glucose corresponds to rapid loss of signal representing glucose roughly 2.4 h into the growth curve (see Additional file 2), when hardly any biomass has been made. This is likely an artifact of our targeted analysis, as we are not directly observing what is happening to the glucose; extracellular enzymes may convert it to another molecule that is then imported into the cell

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fermentation of sugars and fermentative enzymes - nobelprize.org

Fermentation of sugars and fermentative enzymes - NobelPrize.org

sucrose into its components, glucose and fructose. The degree of poisoning depends enormously on the acidity of the solution. Myrb?ck¡¯s test showed that the saccharase is inactivated by silver salts to the same degree as the enzyme reacts with the free silver base formed from the silver salt, to form a silver

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effect of in situ acids removal on mixed glucose and xylose

Effect of in situ acids removal on mixed glucose and xylose

Casey E, Mosier NS, Adamec J, et al. Effect of salts on the co-fermentation of glucose and xylose by a genetically engineered strain of Saccharomyces cerevisiae. Biotechnol Biofuels. 2013; 6:83. doi: 10.1186/1754-6834-6-83. [PMC free article] [Google Scholar] Du J, Lorenz N, Beitle RR, Hestekin JA.

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