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Effects of pH, NaCl, ethanol, and drying methods on the solubility of Saccharomyces cerevisiae proteins

✍ Scribed by Zidani, S.; Fahloul, D.; Bacha, A.

Book ID
121304410
Publisher
Taylor and Francis Group
Year
2012
Tongue
English
Weight
239 KB
Volume
10
Category
Article
ISSN
1947-6337

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Effects of ethanol on the temperature pr
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## Abstract Ethanol at concentrations above 3% (w/v) decreased the maximum temperature for growth of __Saccharomyces cerevisiae__ in batch culture. At 9% (w/v), the highest concentration tested, the maximum temperature suffered a decrease of about 10 degrees centigrade. At effective concentrations