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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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Detalhes bibliográficos
Publicado no:Revista de la Sociedad Venezolana de Microbiología
Main Authors: María Mercedes Ferreyra, María del Carmen Schvab, Liliana Mabel Gerard, Cristina Verónica Davies, María Cristina Cayetano Arteaga, Andreína Stefani Leal
Formato: Artigo
Idioma:Inglês
Publicado em: Sociedad Venezolana de Microbiología 2014
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Acesso em linha:https://www.redalyc.org/articulo.oa?id=199432802009
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