Use of constant rate alcoholic fermentations to compare the effectiveness of different nitrogen sources added during the stationary phase
作者： C. Manginot , J.M. Sablayrolles , J.L. Roustan , P. Barre
DOI: 10.1016/S0141-0229(96)00158-5
关键词:
摘要: Alcoholic fermentations by Saccharomyces cerevisiae were run at a constant rate throughout most of the fermentation process controlling addition assimilable nitrogen. During regulation period, nitrogen content cells and their specific activities kept constant. Such used to compare effectiveness additions different amino acids during stationary phase. Marked differences found as compared with in initial medium.
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