Production of High-Viscosity Whey-Glucose Broths by a Xanthomonas campestris Strain
Crude broth viscosities, as high as 700 centipoise at a 12-s(−1) shear rate, were produced by fermenting a whey-glucose medium with a Xanthomonas campestris strain.
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| Опубликовано в:: | Appl Environ Microbiol |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
American Society for Microbiology (ASM)
1986
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC238840/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16346971/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.51.1.203-205.1986 |
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