title: Influence of initial pH on ethanol production by the Antarctic basidiomycetous yeast Mrakia blollopis.
abstract: The Antarctic basidiomycetous yeast Mrakia blollopis SK-4 fermented ethanol between pH 5.0 and pH 10.0 with optimum pH at 8.0-10.0. Knowledge of ethanol fermentability as to the genus Mrakia remains incomplete. Further experiments are required to elucidate the ethanol fermentability of genus e.g., as to optimum fermentation pH, optimum fermentation temperature, and cell viability during fermentation.
authors: Biomass Refinery Research Center (BRRC), National Institute of Advanced Industrial Science and Technology (AIST).
authors: Masaharu
authors: M
authors: Tsuji
authors: Shiv M
authors: SM
authors: Singh
authors: Yuji
authors: Y
authors: Yokota
authors: Sakae
authors: S
authors: Kudoh
authors: Tamotsu
authors: T
authors: Hoshino
mesh_terms: D000864:Antarctic Regions; D001487:Basidiomycota / Q000166:cytology / Q000378:metabolism*; D002470:Cell Survival; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration
chemical_list: D000431:Ethanol