期刊
APPLIED BIOCHEMISTRY AND MICROBIOLOGY
卷 39, 期 3, 页码 265-269出版社
MAIK NAUKA/INTERPERIODICA
DOI: 10.1023/A:1023523510401
关键词
-
The ability to assimilate D-glucose and D-xylose was studied in 21 yeast species of the following genera: Candida, Kluyveromyces, Pachysolen, Pichia, and Torulopsis. All the cultures fermented D-glucose with the formation of ethanol. During the assimilation of D-xylose, ethanol was produced by P stipitis and C shehatae, whereas xylitol was produced by C didensiae, C intermediae, C parapsilosis, C silvanorum, C tropicalis, K. fragilis, K. marxianus, R guillermondii, and T molishiama. The yeast P tannophilus produced comparable amounts of both alcohols. The possible use of xylose-assimilating yeasts for the production of xylitol and ethanol is discussed.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据