Development of Bacterial Contamination during Production of Yeast Extracts

Baker’s yeast suspensions having bacterial populations of 10(6) and 10(8) CFU/ml were subjected to autolysis processes designed to obtain yeast extracts (YE). The bacterial contaminants added to the yeast cell suspensions were produced with spent broths obtained from a commercial yeast production pl...

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izdano v:	Appl Environ Microbiol
Principais autores:	Barrette, Julie, Champagne, Claude P., Goulet, Jacques
Format:	Artigo
Jezik:	Inglês
Izdano:	American Society for Microbiology (ASM) 1999
Teme:	Food Microbiology
Online dostop:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC91487/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/10388734/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.65.7.3261-3263.1999
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