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Utilización de suero ácido de queso para el desarrollo de la cepa Bradyrhizobium japonicum E-109. / [Use of cheese whey for growing the Bradyrhizobium japonicum E-109 strain]
Sorba, C N; Cervellini, M I; Balatti, A P.
Afiliación
  • Balatti, A P; Dpto. de Química, Facultad de Ciencias Exactas y Naturales, Universidad Nacional de la Pampa, Argentina..
Rev. argent. microbiol ; Rev. argent. microbiol;25(4): 171-84, 1993 Oct-Dec.
Article en Es | BINACIS | ID: bin-37704
Biblioteca responsable: AR32.1
ABSTRACT
The growth of Bradyrhizobium japonicum E-109 using cheese whey as carbon source was studied. The cheese whey was previously hydrolyzed by acid or enzymatic treatment with purified beta galactosidase or a crude extract from Kluyveromyces fragilis. The results obtained demonstrated that the use of the modified enzymatic hydrolyzed whey as carbon source allowed the growth of B. japonicum E-109 reaching a concentration of approximately 10(10) viable cells/ml. These results are considered of industrial value because the poluent power whey is greatly reduced.
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Colección: 01-internacional / 06-national / AR Base de datos: BINACIS / LILACS Idioma: Es Revista: Rev. argent. microbiol Asunto de la revista: MICROBIOLOGIA Año: 1993 Tipo del documento: Article Pais de publicación: Argentina
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Colección: 01-internacional / 06-national / AR Base de datos: BINACIS / LILACS Idioma: Es Revista: Rev. argent. microbiol Asunto de la revista: MICROBIOLOGIA Año: 1993 Tipo del documento: Article Pais de publicación: Argentina