Immobilized soy-sauce yeasts: Development and characterization of a new polyethylene-oxide support

Journal of Biotechnology

Volumn 80, Issue 2, 2000, Pages 179-188

  Van Der Sluis, Catrinus ^a   Mulder, Arend N T ^a   Grolle, Katja C F ^a   Engbers, Gerard H M ^b   Ter Schure, Eelko G ^c   Tramper, Johannes ^a   Wijffels, René H ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Holland Biomaterials Group   (Netherlands)

^c UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

Abrasion sensitivity; Alginate gel; Immobilization; Polyethylene oxide gel; Soy sauce processes; Survival

Indexed keywords

ALGINIC ACID; MACROGOL; SODIUM CHLORIDE;

ARTICLE; CANDIDA; GEL; IMMOBILIZED CELL; NONHUMAN; PRIORITY JOURNAL; VISCOSITY; YEAST; ZYGOSACCHAROMYCES;

CANDIDA; POLYETHYLENE GLYCOLS; SOYBEANS; ZYGOSACCHAROMYCES;

EID: 0034705622     PISSN: 01681656     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1656(00)00263-7     Document Type: Article

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