ArticleBiotechnology for biofuels and bioproducts2025
Integrated co-cultivation and subsequent esterification: Harnessing Saccharomyces cerevisiae and Clostridium tyrobutyricum for streamlined ester production.
Article in Biotechnology for biofuels and bioproducts, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Adaptive laboratory evolution of Saccharomyces cerevisiae enhances butyric acid tolerance and enables co-cultivation with Clostridium tyrobutyricum.Microbial cell factories · 2026Article
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6 authors.
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Abstract
The rising demand for natural products is accelerating research into sustainable methods for producing bio-based flavourings like ethyl butyrate. In this study, ethyl butyrate was successfully produced through the enzymatic esterification of butyric acid and ethanol, which were derived from the co-cultivation of Clostridium tyrobutyricum and Saccharomyces cerevisiae. Initial monoculture experiments with both strains were performed to investigate compromised fermentation conditions for co-cultivation. Based on these findings, anaerobic co-cultivation conditions were established at 37 °C and 150 rpm, with the pH controlled at 6. The effects of varying inoculation times in co-culture were examined, considering the solvent and acid tolerance of both strains. Due to the limited acid tolerance of S. cerevisiae, with significant inhibition at butyric acid concentrations above 10 g L¯
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