The effect of CO2 concentration on yeast fermentation: rates, metabolic products, and yeast stress indicators

Abstract   This research aimed to assess how the partial removal of carbon dioxide affects fermentations to provide a better understanding of how the manipulation of carbon dioxide concentration can be used to optimize industrial fermentations. To achieve this, fermentation kinetics, fermentation me...

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Veröffentlicht in:	Journal of industrial microbiology & biotechnology 2023-02, Vol.50 (1)
Hauptverfasser:	Guadalupe-Daqui, Mario, Goodrich-Schneider, Renee M, Sarnoski, Paul J, Carriglio, John C, Sims, Charles A, Pearson, Brian J, MacIntosh, Andrew J
Format:	Artikel
Sprache:	eng
Schlagworte:	Beer Carbon Dioxide Fermentation Fermentation, Cell Culture and Bioengineering Saccharomyces cerevisiae - metabolism Saccharomyces cerevisiae Proteins - metabolism
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