PHYSICO-CHEMICAL RESEARCHES REGARDING THE BIOTECHNOLOGICAL QUALITIES OF YEASTS

PHYSICO-CHEMICAL RESEARCHES REGARDING THE BIOTECHNOLOGICAL QUALITIES OF YEASTS

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In the present study we monitored the evolution of the fermentative capacity of the 8 selected yeast strains Saccharomyces cerevisiae, under the influence of the following compounds: perhydrol, lactic acid 90%, acetic acid, chlorhydric acid, sodium chloride, ammonium chloride, magnesium chloride and...

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Bibliographic Details
Main Authors: ENIKŐ GAŞPAR, LETITIA OPREAN, S. BAHCIVANGI, RAMONA IANCU, ECATERINA LENGYEL
Format: Article
Language:English
Published: Agroprint Timisoara 2009-05-01
Series:Scientific Papers Animal Science and Biotechnologies
Subjects:
saccharomyces cerevisiae
chemical substances
organic acids
Online Access:http://spasb.ro/index.php/spasb/article/view/945

Internet

http://spasb.ro/index.php/spasb/article/view/945

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