Kinetic parameters of lactic acid bacterial isolated from fermented milk "Suero Costeño"
The isolation of bacteria from artisanal dairy products has increased in different countries, it has reported special technological properties, responsible for giving to dairy products unique characteristics. The kinetic parameters of native microorganisms are important for biotechnological scaling....
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2018-07-01
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| Series: | Dyna |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/70995 |