Preservation of manipulated yeast diet

Aquaculture International

Volumn 9, Issue 2, 2001, Pages 171-181

  Kim, Joong Kyun ^a   Chung, Hae Yoon ^a  

^a Pukyong National University   (South Korea)

Author keywords

Aquaculture; Diet; Freeze drying; Preservation; Yeast protoplast

Indexed keywords

AQUACULTURE; ARTIFICIAL DIET; PRESERVATION; SEED PRODUCTION; YEAST;

EID: 0035574429     PISSN: 09676120     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1014242526754     Document Type: Article

References (19)

1. Frozen storage studies of composite fish mince from Dhoma (Sciaenid sp.) and Lactarius (Lactarius lactarius)
2. Viability of mass algal cultures preserved by freezing and freeze-drying
3. Baker's yeast as a potential substitute for live algae in aquaculture diets: Artemia as a case study
4. Use of bicarbonates for microbial control and improved water-binding capacity in cod fillets
5. Multiple-range and multiple F tests
6. Some methods for processing single cell protein
7. Preservation of cultures by drying of porcelain beads
8. The microbe as a source of food
9. A continous fermentation of Kluyveromyces fragilis for the production of a highly nutritious protein diet
10. Preservation of wine must yeasts by drying on calcium alginate swabs
11. Preservation of wine yeast and lactic acid bacteria
12. Recent advances in nutrition of salmonids
13. Use of dietary yeast Saccharomyces cerevisiae nitrogen by lake trout
14. Modified atmosphere storage of fisheries products: The state of art
15. Shelf-life extension of packaged seafoods: A summary of research approach
16. Yeast protoplasts immobilized in alginate: Cell wall regeneration and reversion to cells
17. Nutritional value of dietary nucleic acids to trout
18. Quality changes during refrigerated storage of packaged shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallate