Whey fermentation by yeast strains Kluyveromyces Marxianus UCM Y-2096 and UCM Y-2388
The ability of yeast strains to sbravati lactose in a medium containing whey powder and lactose in different concentrations. The decrease in the synthesis of ethanol when the concentration of substrate, its resistance in microaerophilic conditions.
| Рубрика | Биология и естествознание |
| Предмет | Microbiology |
| Вид | статья |
| Язык | английский |
| Прислал(а) | O.D. Ianieva |
| Дата добавления | 29.01.2016 |
| Размер файла | 422,9 K |
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