Abbott, Derek A <br/><br/>
Buffering capacity of whole corn mash alters concentrations of organic acids required to inhibit growth of Saccharomyces cerevisiae and ethanol production.  [electronic resource] 

 -  Biotechnology letters  Aug 2004 
 - 1313-6 p.  digital 
<br/><br/> Publication Type: Comparative Study; Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0141-5492 
<br/><br/><label>Standard No.: </label>10.1023/B:BILE.0000044924.76429.71  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetic Acid<br/>Bioreactors--microbiology<br/>Buffers<br/>Cell Culture Techniques--methods<br/>Culture Media--chemistry<br/>Ethanol--metabolism<br/>Hydrogen-Ion Concentration<br/>Industrial Microbiology--methods<br/>Lactic Acid--metabolism<br/>Saccharomyces cerevisiae--growth & development<br/>Zea mays--microbiology