PHYSICO-CHEMICAL RESEARCHES REGARDING THE BIOTECHNOLOGICAL QUALITIES OF YEASTS
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...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2009-05-01
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| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | http://spasb.ro/index.php/spasb/article/view/945 |
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by ENIKŐ GAŞPAR, LETITIA OPREAN, S. BAHCIVANGI, RAMONA IANCU, ECATERINA LENGYEL
Published 2009-05-01
Get full textPublished 2009-05-01
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