Effect of amylase accumulation on hydrogen production by Clostridium beijerinckii, strain AM21B
- Author
- TAGUCHI, F1 ; MIZUKAMI, N1 ; HASEGAWA, K1 ; SAITO-TAKI, T1 ; MORIMOTO, M
[1] Kitasato univ. school hyg. sci., dep. microbiology, Sagamihara, Kanagawa-ken 228, Japan - Source
Journal of fermentation and bioengineering. 1994, Vol 77, Num 5, pp 565-567 ; ref : 4 ref
- CODEN
- JFBIEX
- ISSN
- 0922-338X
- Scientific domain
- Food science technology; Biochemistry, molecular biology, biophysics; Biotechnology
- Publisher
- Society for Fermentation and Bioengineering, Osaka
- Publication country
- Japan
- Document type
- Article
- Language
- English
- Keyword (fr)
- Activité enzymatique Amylase Clostridium beijerinckii Culture microorganisme En discontinu Facteur milieu Hydrogène Optimisation Production Température pH Bactérie Clostridiaceae Clostridiales Enzyme
- Keyword (en)
- Enzymatic activity Amylase Clostridium beijerinckii Microorganism culture Batchwise Environmental factor Hydrogen Optimization Production Temperature pH Bacteria Clostridiaceae Clostridiales Enzyme
- Keyword (es)
- Actividad enzimática Amylase Clostridium beijerinckii Cultivo microorganismo En discontinuo Factor medio Hidrógeno Optimización Producción Temperatura pH Bacteria Clostridiaceae Clostridiales Enzima
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C01 Microbial engineering. Fermentation and microbial culture technology
- Discipline
- Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4239192
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/0922-338X(94)90131-7 
https://dx.doi.org/10.1016/0922-338X(94)90131-7
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