Use of a D-optimal design with constrains to quantify the effects of the mixture of sodium, potassium, calcium and magnesium chloride salts on the growth parameters of Saccharomyces cerevisiae

Journal of Industrial Microbiology and Biotechnology

Volumn 35, Issue 8, 2008, Pages 889-900

  Bautista Gallego, J ^a   Arroyo Lopez F N ^a   Chiesa, A ^b   Duran Quintana M C ^a   Garrido Fernandez A ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Calcium chloride; Food fermentation; Food preservation; Magnesium chloride; Mixture design; Potassium chloride; Saccharomyces cerevisiae; Sodium chloride

Indexed keywords

CALCIUM CHLORIDE; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ARTICLE; CONCENTRATION (PARAMETERS); FERMENTATION; FUNGUS GROWTH; NONHUMAN; QUANTITATIVE ANALYSIS; SACCHAROMYCES CEREVISIAE; VEGETABLE; YEAST;

CALCIUM CHLORIDE; GROWTH SUBSTANCES; MAGNESIUM CHLORIDE; MODELS, THEORETICAL; POTASSIUM CHLORIDE; SACCHAROMYCES CEREVISIAE; SODIUM CHLORIDE;

SACCHAROMYCES CEREVISIAE;

EID: 48349118829     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-008-0361-6     Document Type: Article

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