Evaluation of de-lipidated egg yolk and yeast autolysate as growth supplements for lactic acid bacteria culture
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2007.00351.x/fullpdf
Reference44 articles.
1. The effect of yeast extract supplementation on the production of lactic acid from whey permeate byLactobacillus helueticus
2. C Alais, G Linden, and L Miclo (2004 ) Abrege de Biochimie Alimentaire , 5th edn. pp250 , Paris: Sciences Sup. Dunod.
3. Use of inexpensive nitrogen sources and starch for l(+) lactic acid production in anaerobic submerged fermentation
4. Influence de la supplémentation du lait en magnésium sur la fermentation lactique réalisée par S. lactis et S. thermophilus
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