Influence of temperature rise on kinetic parameters during batch propagation of Kluyveromyces fragilis in cheese whey under ambient conditions

World Journal of Microbiology and Biotechnology

Volumn 19, Issue 7, 2003, Pages 741-749

  Ghaly, A E ^a   Kamal, M ^a   Avery, A ^a  

^a DALHOUSIE UNIVERSITY   (Canada)

Author keywords

Batch fermenter; Cheese whey; Death; Growth; Lactose; Oxygen; pH; Single cell protein; Temperature

Indexed keywords

BACTERIA (MICROORGANISMS); KLUYVEROMYCES; KLUYVEROMYCES MARXIANUS; VISCUM; VISCUM ALBUM;

EID: 0041411161     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1025148022934     Document Type: Article

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