Effect of reducing agents in an aerobic amino acid fermentation
نویسندگان
چکیده
منابع مشابه
Aerobic Fermentation and the Depletion of the Amino Acid Pool in Yeast Cells
The amino acid pool of yeast cells, Saccharomyces cerevisiae, incubated with galactose remains at a constant level for 100 minutes. This is 30 minutes beyond the time at which the oxidative phase of the induced-enzyme formation begins. Washed yeast cells, the pools of which have been depleted 60 per cent by incubation with glucose, do not replenish their pools as do washed cells incubated witho...
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Removal of Cysteine (an Aliphatic Amino Acid) by Natural Clinoptilolite
Amino acids have been extensively used in several processes of the pharmaceutical and food industries. Treatments for the recovery and reuse of the wastewaters generated from these processes are few and little known. This work aims at studying the influence of different variables on the sorption of L-cysteine, contained in aqueous solutions, on clinoptilolite mineral. L-Cysteine (Cys) was s...
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in the area of automotive engineering there is a tendency to more electrification of power train. in this work control of an induction machine for the application of electric vehicle is investigated. through the changing operating point of the machine, adapting the rotor magnetization current seems to be useful to increase the machines efficiency. in the literature there are many approaches wh...
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ژورنال
عنوان ژورنال: Biotechnology and Bioengineering
سال: 1992
ISSN: 0006-3592,1097-0290
DOI: 10.1002/bit.260400713