Reduction of Lactic Acid, Nonprotein Nitrogen, and Ash in Lactic Acid Whey by Candida ingens Culture

A simple, efficient procedure for removing lactic acid and for reducing nonprotein nitrogen and ash in lactic acid whey has been developed. The procedure consists of culturing Candida ingens on the whey. This organism could assimilate >98% of the lactic acid and approximately 40% of the nonprotein n...

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Podrobná bibliografie

Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Ruiz, Leonard P., Gurnsey, Joan C., Short, John L.
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1978
Témata:	Food Microbiology and Toxicology
On-line přístup:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC242921/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345290/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.35.4.771-776.1978
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