Cheese whey: An alternative growth and protective medium for Rhizobium loti cells

Journal of Industrial Microbiology and Biotechnology

Volumn 31, Issue 3, 2004, Pages 122-126

  Estrella, M J ^a   Pieckenstain, F L ^a   Marina, M ^a   Diaz L E ^b   Ruiz, O A ^a,c  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DEL CENTRO DE LA PROVINCIA DE BUENOS AIRES   (Argentina)

^c INSTITUTO DE INVESTIGACIONES BIOTECNOLÓGICAS   (Argentina)

Author keywords

Cheese whey; Lotus glaber; Rhizobia

Indexed keywords

ACID; MANNITOL;

ARTICLE; BACTERIAL CELL; BACTERIUM CULTURE; CELL GROWTH; CELL PROTECTION; CELL SURVIVAL; CELL VIABILITY; CHEESE; CONTROLLED STUDY; CULTURE MEDIUM; DESICCATION; FAST PROTEIN LIQUID CHROMATOGRAPHY; FREEZING; NONHUMAN; PROTEIN ANALYSIS; RHIZOBIUM; RHIZOBIUM LOTI; WHEY;

CHEESE; DESICCATION; FERMENTATION; FOOD MICROBIOLOGY; LOTUS; MILK PROTEINS; RHIZOBIUM;

BACTERIA (MICROORGANISMS); LOTUS; MESORHIZOBIUM LOTI; RHIZOBIUM;

EID: 2942527488     PISSN: 13675435     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10295-004-0124-y     Document Type: Article

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