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Biosynthesis of Phenylalanine in Bakers' Yeast 1,2

✍ Scribed by Thomas, C. R.; Christensen, B. E.; Cheldelin, V. H.; Wang, C. H.

Book ID
127100363
Publisher
American Chemical Society
Year
1955
Tongue
English
Weight
282 KB
Volume
77
Category
Article
ISSN
0002-7863

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## Abstract The influence of temperature (15Β° βˆ’40Β°C) and pH (2.5–6.0) on the continuous growth of bakers' yeast (__Saccharomyces cerevisiae__) at steady state in 1% ethanol was investigated. Optimal temperature and pH were 30Β°C and 4.5, respectively. The short‐term effect of ethanol concentration (