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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