Effect of Sodium Chloride on Bakers' Yeast Growing in Gelatin
In recent years, industrial fermentation researchers have shifted their attention from liquid to solid and semisolid culture conditions. We converted liquid cultures to the semisolid mode by adding high levels of gelatin. Previous studies on liquid cultures have revealed the inhibitory activity of m...
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| Publicat a: | Appl Environ Microbiol |
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| Autors principals: | , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
American Society for Microbiology (ASM)
1982
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC241914/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345985/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.43.4.757-763.1982 |
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