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...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Agroprint Timisoara
2023-10-01
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| Serie: | Scientific Papers Animal Science and Biotechnologies |
| Soggetti: | |
| Accesso online: | https://spasb.ro/index.php/public_html/article/view/1155 |
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