[HTML][HTML] Kuratsuki Bacteria Interactions with Sake Yeast and Effect on Taste
H Nishida - Applied Microbiology, 2024 - mdpi.com
Various microorganisms, referred to as kuratsuki microorganisms, inhabit each sake
brewery. Previously, kuratsuki yeasts had been used for sake production in each sake …
brewery. Previously, kuratsuki yeasts had been used for sake production in each sake …
Pyrophosphate-free glycolysis in Clostridium thermocellum increases both thermodynamic driving force and ethanol titers
Background Clostridium thermocellum is a promising candidate for production of cellulosic
biofuels, however, its final product titer is too low for commercial application, and this may be …
biofuels, however, its final product titer is too low for commercial application, and this may be …