Production of Bakers' Yeast in Cheese Whey Ultrafiltrate

A process for the production of bakers' yeast in whey ultrafiltrate (WU) is described. Lactose in WU was converted to lactic acid and galactose by fermentation. Streptococcus thermophilus was selected for this purpose. Preculturing of S. thermophilus in skim milk considerably reduced its lag. Lactic...

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Bibliografiske detaljer

Udgivet i:	Appl Environ Microbiol
Principais autores:	Champagne, C. P., Goulet, J., Lachance, R. A.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1990
Fag:	Food Microbiology
Online adgang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC183356/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16348117/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.56.2.425-430.1990
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