Effect of the ratio of (+) and (-) mating type of Blakeslea trispora on carotene production from cheese whey in submerged fermentation

World Journal of Microbiology and Biotechnology

Volumn 26, Issue 12, 2010, Pages 2151-2156

  Varzakakou, Maria ^a   Roukas, Triantafyllos ^a   Kotzekidou, Parthena ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

B. trispora; Carotenes; Cheese whey; Culture morphology

Indexed keywords

B. TRISPORA; BLAKESLEA TRISPORA; CAROTENE PRODUCTION; CAROTENES; CHEESE WHEY; COMPLEX MORPHOLOGY; CULTURE MORPHOLOGY; DRY BIOMASS; LYCOPENES; MORPHOLOGICAL CHANGES; OPTIMUM RATIO; PIGMENT PRODUCTION; PRODUCT FORMATION; SHAKE-FLASK CULTURES; SUBMERGED FERMENTATION;

FERMENTATION;

MORPHOLOGY;

BLAKESLEA TRISPORA; FUNGI;

EID: 79955524918     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-010-0398-3     Document Type: Article

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