Production of cocoa butter equivalents from prickly-pear juice fermentation by an unsaturated fatty acid auxotroph of Cryptococcus curvatus grown in batch culture-Reference-Cited by-同舟云学术

Production of cocoa butter equivalents from prickly-pear juice fermentation by an unsaturated fatty acid auxotroph of Cryptococcus curvatus grown in batch culture

Published:1995-01 Issue:7 Volume:30 Page:629-634
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Hassan Mainul,Blanc Philippe J.,Pareilleux Alain,Goma Gérard

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference23 articles.

1. Utilization of beet molasses and whey for fat biosynthesis by a yeast;Bednarski;Agric. Wastes,1986

2. Oil from whey;Davies;Food Technology in New Zealand,1984

3. Fermentation of bananas and other food wastes to produce microbial lipid;Glatz;J. Food Protec.,1985

4. Conversion of cheese whey and whey permeate to oil and single-cell protein;Moon;J. Dairy Sci.,1978

5. Optimization of banana juice fermentation for the production of microbial oil;Vega;Appl. Environ. Microbiol.,1988

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