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Influence of initial pH on ethanol production by the Antarctic basidiomycetous yeast Mrakia blollopis.

Authors
  • Tsuji, Masaharu
  • Singh, Shiv M
  • Yokota, Yuji
  • Kudoh, Sakae
  • Hoshino, Tamotsu
Type
Published Article
Journal
Bioscience Biotechnology and Biochemistry
Publisher
Informa UK (Taylor & Francis)
Publication Date
Jan 01, 2013
Volume
77
Issue
12
Pages
2483–2485
Identifiers
PMID: 24317050
Source
Medline
License
Unknown

Abstract

The Antarctic basidiomycetous yeast Mrakia blollopis SK-4 fermented ethanol between pH 5.0 and pH 10.0 with optimum pH at 8.0-10.0. Knowledge of ethanol fermentability as to the genus Mrakia remains incomplete. Further experiments are required to elucidate the ethanol fermentability of genus e.g., as to optimum fermentation pH, optimum fermentation temperature, and cell viability during fermentation.

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