The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeast
Kinetics of alcoholic fermentation by yeast Kluyveromyces marxianusZIM 75 in various media based on whey and molasses were monitored. The fermentations were performed under static and semiaerobic conditions at 34°C. Deproteinized whey and molasses were mixed in various proportions to give final suga...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2004-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4024 |