NADH fluorscence in a carbon-limited fermentation

A K Srivastava1, B Volesky

  • 1Centre for Bioprocess Engineering, Department of Chemical Engineering, McGill University, 3480 University Street, Montreal, Canada H3A 2A7.

Summary

Lowering sugar in continuous fermentation reduced solvent production by decreasing cell reduction energy. Increasing sugar restored acetone-butanol fermentation, highlighting NADH

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