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...

Celý popis

Podrobná bibliografie

Vydáno v:	Appl Environ Microbiol
Hlavní autoři:	Barrette, Julie, Champagne, Claude P., Goulet, Jacques
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	American Society for Microbiology (ASM) 1999
Témata:	Food Microbiology
On-line přístup:	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
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!