Effect of non-ionic surfactants and beta-ionone on the morphology of Blakeslea trispora and carotenoids production from cheese whey in submerged aerobic growth: A statistical approach

Food Biotechnology

Volumn 24, Issue 2, 2010, Pages 197-214

  Varzakakou, Maria ^a   Roukas, Triantafyllos ^a   Kotzekidou, Parthena ^a   Giamoustaris, Athanasios ^b  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^b American Farm School   (Greece)

Author keywords

Blakeslea trispora; Carotenoids; Culture morphology; Deproteinized hydrolyzed whey; Response surface methodology

Indexed keywords

AEROBIC GROWTH; BLAKESLEA TRISPORA; CENTRAL COMPOSITE DESIGNS; CHEESE WHEY; COMPLEX MORPHOLOGY; CONCENTRATION OF; CULTURE MORPHOLOGY; DRY WEIGHT; LYCOPENES; MEDIUM COMPOSITION; OPTIMIZATION STRATEGY; OPTIMUM VALUE; PIGMENT PRODUCTION; PROCESS VARIABLES; PRODUCT FORMATION; QUADRATIC EFFECT; RESPONSE SURFACE METHODOLOGY; SOLID AGGREGATES; SPAN 80; STATISTICAL APPROACH; TWEEN 80;

HYDROLYSIS; MORPHOLOGY; PELLETIZING; SURFACE PROPERTIES;

NONIONIC SURFACTANTS;

BLAKESLEA TRISPORA; FUNGI;

EID: 77953109224     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905436.2010.482455     Document Type: Article

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