Summary
From the analysis of steady state data, an increase of 81.6% in ethanol concentration and fermentor productivity was obtained due to the addition of soy flour to a continuous culture ofZymomonas,mobilis. The function imparted by yeast extract and soy flour seems to differ. Some morphological changes ofZymomonas mobilis associated with different concentration levels of yeast extract and soy flour were also observed.
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Ju, Nh., Damiano, D., Shin, CS. et al. Continuous ethanol fermentation ofZymomonas mobilis using soy flour as a protective agent. Biotechnol Lett 5, 837–842 (1983). https://doi.org/10.1007/BF01386658
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DOI: https://doi.org/10.1007/BF01386658