Solvents production from whey supplemented with corn steep and malt sprouts at 30°C and 37°C
Corn steep and malt-sprouts were used to replace yeast extract in solvents production from whey at 30°C and 37°C employing two clostridia producer strains. The results show different temperature and growth factors dependence in the two strains. Yields of solvents between 0.16 and 0.32 (g/g) were obt...
Guardado en:
| Autores principales: | , , |
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| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
1987
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/139077 |
| Aporte de: |
| Sumario: | Corn steep and malt-sprouts were used to replace yeast extract in solvents production from whey at 30°C and 37°C employing two clostridia producer strains. The results show different temperature and growth factors dependence in the two strains. Yields of solvents between 0.16 and 0.32 (g/g) were obtained. |
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