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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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書誌詳細
主要な著者: Barrette, Julie, Champagne, Claude P., Goulet, Jacques
フォーマット: Artigo
言語:Inglês
出版事項: American Society for Microbiology 1999
主題:
オンライン・アクセス:https://ncbi.nlm.nih.gov/pmc/articles/PMC91487/
https://ncbi.nlm.nih.gov/pubmed/10388734
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