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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-д хэвлэсэн:	Appl Environ Microbiol
Үндсэн зохиолчид:	Ruiz, Leonard P., Gurnsey, Joan C., Short, John L.
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	American Society for Microbiology (ASM) 1978
Нөхцлүүд:	Food Microbiology and Toxicology
Онлайн хандалт:	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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