食品和饲料酵母的生产。
Production of food and fodder yeasts.
作者信息
Boze H, Moulin G, Galzy P
机构信息
Chaire de Microbiologie Industrielle et de Génétique des Microorganismes, ENSA-INRA, Montpellier, France.
出版信息
Crit Rev Biotechnol. 1992;12(1-2):65-86. doi: 10.3109/07388559209069188.
PMID:1733522
Abstract
A decade or so ago, there was considerable interest in developing single cell protein production from raw materials. Many factors have influenced the development of fodder yeast technology, notably the biochemistry and physiology of the yeast. It is shown that those considerations have led to the choice of a continuous fermentation technology.
摘要
大约十年前，人们对利用原材料开发单细胞蛋白生产产生了浓厚兴趣。许多因素影响了饲料酵母技术的发展，尤其是酵母的生物化学和生理学。结果表明，这些考虑因素导致了连续发酵技术的选择。
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