ロード中...
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...
保存先:
| 主要な著者: | , , |
|---|---|
| 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 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|