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.
保存先:
| 出版年: | Appl Environ Microbiol |
|---|---|
| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1986
|
| 主題: | |
| オンライン･アクセス: | 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 |
| タグ: |
タグなし, このレコードへの初めてのタグを付けませんか!
|