Open AccessPresence of Low Concentrations of Acetic Acid Improves Fermentations using Saccharomyces cerevisiae
Publication year - 2015
Publication title -
journal of bioprocessing and biotechniques
Language(s) - English
Resource type - Journals
ISSN - 2155-9821
DOI - 10.4172/2155-9821.1000192
Subject(s) - acetic acid , saccharomyces cerevisiae , fermentation , chemistry , food science , biochemistry , microbiology and biotechnology , yeast , biology