Diauxic growth of Geotrichum candidum and Penicillium camembertii on amino acids and glucose
The purpose of this work was to examine physiological differences between the yeast Geotrichum candidum and the mould Penicillium camembertii, organisms involved in the industrial process of cheese ripening. Three groups of amino acids had previously been characterized, based on their carbon assimil...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Brazilian Society of Chemical Engineering
2012-06-01
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| Series: | Brazilian Journal of Chemical Engineering |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0104-66322012000200001 |