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Titolo:
Immobilization of recombinant strains of Saccharomyces cerevisiae for the hydrolysis of lactose in salted Domiati cheese whey
Autore:
El-Nemr, TM;
Indirizzi:
Univ Alexandria, Fac Agr El Shatby, Dairy Sci & Technol Dept, Alexandria, Egypt Univ Alexandria Alexandria Egypt Sci & Technol Dept, Alexandria, Egypt
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 2, volume: 212, anno: 2001,
pagine: 225 - 227
SICI:
1438-2377(2001)212:2<225:IORSOS>2.0.ZU;2-#
Fonte:
ISI
Lingua:
ENG
Soggetto:
KLUYVEROMYCES-MARXIANUS IMB3; ETHANOL-PRODUCTION; CONTAINING MEDIA; 45-DEGREES-C; GROWTH; FERMENTATION; FRAGILIS;
Keywords:
immobilization; entrappment; Saccharomyces cerevisiae; ethanol production; salted cheese whey; recombinant yeast strains;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
19
Recensione:
Indirizzi per estratti:
Indirizzo: El-Nemr, TM Univ Alexandria, Fac Agr El Shatby, Dairy Sci & Technol Dept, Alexandria, Egypt Univ Alexandria Alexandria Egypt ol Dept, Alexandria, Egypt
Citazione:
T.M. El-Nemr, "Immobilization of recombinant strains of Saccharomyces cerevisiae for the hydrolysis of lactose in salted Domiati cheese whey", EUR FOOD RE, 212(2), 2001, pp. 225-227

Abstract

Intergeneric protoplast fusants SK-26 and SK-35 between Saccharomyces cerevisiae ATCC 4126 and Kluyveromyces lactis CBS 683 produced 2.70 ml dl(-1) and 1.52 mi dl(-1) (v/v) of ethanol during fermentation of lactose at 25 degreesC in salted Domiati cheese whey containing 6.1 g dl(-1) (w/v) NaCl whenentrapped in alginate spheres, whereas the free recombinant cells produced2.36 mi dl(-1) and 1.09 mi dl(-1) (v/v) of ethanol. Yeast hybrids spheres can be used nine times with accumulated increases of ethanol production of 9.1 ml dl(-1) and 8.98 mi dl(-1) (v/v), respectively.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 05/04/20 alle ore 12:51:45