Passive Diffusion in Organic Acid Fermentations: Diffusion as a Primary Uptake Mechanism in Citric Acid Fermentation
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Abstract
Simple and facilitated diffusion models for glucose through the cell membrane were prepared and compared with fermentation data from published studies on the citric acid fermentation process. It was found that the physical and uncontrolled process of diffusion could explain the specific rate of glucose uptake observed during the production phase in several different fermentation.
Keywords: diffusion, citric acid fermentation
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