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Nutritional requirements of a Saccharomyces cerevisiae starter culture used in the elaboration of wine from orange
The study of the yeasts present in the orange juice microbiota and used in the winemaking involves the isolation, identificationand production of biomass. In order to optimize the yeast growth, the nutritional requirements should be determined. The aim of thiswork was to determine the vitamin and ot...
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| Publié dans: | Revista de la Sociedad Venezolana de Microbiología |
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| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Sociedad Venezolana de Microbiología
2014
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| Sujets: | |
| Accès en ligne: | https://www.redalyc.org/articulo.oa?id=199432802009 |
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