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Please use this identifier to cite or link to this item:
http://hdl.handle.net/11154/3125
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| Title: | FACTORS AFFECTING THE CONSUMPTION OF 2,3-BUTANEDIONE BY SACCHAROMYCES-CEREVISIAE |
| Authors: | OLGUINCASTILLO, CM
GALINDO, E
SALVADORFIGUEROA, M |
| Issue Date: | 1994 |
| Abstract: | Production and degradation of diacetyl by a commercial Saccharomyces cerevisiae strain was studied. This yeast did not produce diacetyl but could consume it. Diacetyl degradation activity was biological and was present even when the yeast was grown in the absence of diacetyl. Maximum specific activity was obtained when the yeast was grown in 280 mu mol of diacetyl, 1 vvm of aeration and 37 degrees C. |
| URI: | http://hdl.handle.net/11154/3125 |
| ISSN: | 0266-8254 |
| Appears in Collections: | Ciencias
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