Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2 (2019)
- Authors:
- USP affiliated authors: ANTONINI, SANDRA REGINA CECCATO - ESALQ ; BASTOS, REINALDO GASPAR - ESALQ
- Unidade: ESALQ
- DOI: 10.1007/s11274-019-2714-x
- Subjects: COMPOSTOS VOLÁTEIS; FENÓIS; ETANOL; FERMENTAÇÃO ALCOÓLICA; LEVEDURAS; SACAROSE; SACCHAROMYCES
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Heidelberg
- Date published: 2019
- Source:
- Título: World Journal of Microbiology & Biotechnology
- ISSN: 1573-0972
- Volume/Número/Paginação/Ano: v. 35, art. 136, p. 1-11, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
COVRE, Elizabete A et al. Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2. World Journal of Microbiology & Biotechnology, v. 35, p. 1-11, 2019Tradução . . Disponível em: https://doi.org/10.1007/s11274-019-2714-x. Acesso em: 10 jan. 2026. -
APA
Covre, E. A., Silva, L. F. L., Bastos, R. G., & Antonini, S. R. C. (2019). Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2. World Journal of Microbiology & Biotechnology, 35, 1-11. doi:10.1007/s11274-019-2714-x -
NLM
Covre EA, Silva LFL, Bastos RG, Antonini SRC. Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2 [Internet]. World Journal of Microbiology & Biotechnology. 2019 ; 35 1-11.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1007/s11274-019-2714-x -
Vancouver
Covre EA, Silva LFL, Bastos RG, Antonini SRC. Interaction of 4-ethylphenol, pH, sucrose and ethanol on the growth and fermentation capacity of the industrial strain of Saccharomyces cerevisiae PE-2 [Internet]. World Journal of Microbiology & Biotechnology. 2019 ; 35 1-11.[citado 2026 jan. 10 ] Available from: https://doi.org/10.1007/s11274-019-2714-x - Effect of the nutrient solution in the microbial production of citric acid from sugarcane bagasse and vinasse
- Single and combined effects of acetic acid, furfural, and sugars on the growth of the pentose-fermenting yeast Meyerozyma guilliermondii
- Ethanol production from Dekkera bruxellensis in synthetic media with pentose
- Effects of feedstock and co-culture of Lactobacillus fermentum and wild Saccharomyces cerevisiae strain during fuel ethanol fermentation by the industrial yeast strain PE-2
- Adaptation of domestic effluent for agricultural reuse by biological, physical treatment and disinfection by ultraviolet radiation
- Characterization of lignocellulosic composition and residual lipids in empty fruit bunches from palm oil processing
- Sugarcane vinasse and microalgal biomass in the production of pectin particles as an alternative soil fertilizer
- Production and characterization of alginate beads for growth of immobilized Desmodesmus subspicatus and its potential to remove potassium, carbon and nitrogen from sugarcane vinasse
- Citric acid production by the solid-state cultivation consortium of Aspergillus Niger and Trichoderma Reesei from sugarcane bagasse
- Bacillus subtilis immobilization in alginate microfluidic-based microparticles aiming to improve lipase productivity
Informações sobre o DOI: 10.1007/s11274-019-2714-x (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3014527-Interaction of 4-... |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
