Determination of inhibitory effects in fermentation processes by microcalorimetric techniques

ROLANDO ARTURO CHAMY MAGGI, L. Núñez-Regueira, I. Gomez, M. J. Núñez, J. M. Lema

Resultado de la investigación: Contribución a una revistaArtículorevisión exhaustiva

2 Citas (Scopus)

Resumen

A microcalorimetric kinetic method for determining the inhibition effects in fermentation is described. In order to determine the possibilities of this methodology, the inhibitory effect of ethanol on the microaerobic fermentation of xylose by Pichia stipitis is studied. Results are compared with those ones obtained by using the classic kinetic method. Microcalorimetry appears to be an interesting technique for accurately determining inhibitory effects, specially in very slow processes.

Idioma originalInglés
Páginas (desde-hasta)231-236
Número de páginas6
PublicaciónBiotechnology Techniques
Volumen9
N.º4
DOI
EstadoPublicada - 1 abr 1995

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