Interaction between pH, autolysis promoters and bacterial contamination on the production of yeast extracts

Food Research International

Volumn 32, Issue 8, 1999, Pages 575-583

  Champagne, Claude P ^b   Barrette, Julie ^a   Goulet, Jacques ^a,c  

^a Dept Sci Aliments Nutr Univ L ^*  (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c LALLEMAND SAS   (France)

Author keywords

Chitosan; Ethyl acetate; Hydrolysis; Saccharomyces; Total nitrogen; Turbidity; Yield

Indexed keywords

ACETIC ACID ETHYL ESTER; AUTOLYSIS; CHITOSAN; COLONY FORMING UNIT; FUNGAL CELL CULTURE; MICROBIAL CONTAMINATION; PEPTIDASE; PH; SUSPENSION CELL CULTURE; TURBIDITY; YEAST;

BACTERIA (MICROORGANISMS); SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 0033388284     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(99)00133-7     Document Type: Article

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