Solvents production from whey supplemented with corn steep and malt sprouts at 30°C and 37°C

dc.creatorVoget, Claudio Enrique
dc.creatorMignone, Carlos Fernando
dc.creatorErtola, Rodolfo J.
dc.date1987
dc.date2022-07-06T18:27:01Z
dc.date.accessioned2023-07-15T04:45:57Z
dc.date.available2023-07-15T04:45:57Z
dc.identifierhttp://sedici.unlp.edu.ar/handle/10915/139077
dc.identifierissn:0141-5492
dc.identifierissn:1573-6776
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/7470801
dc.descriptionCorn 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.
dc.descriptionCentro de Investigación y Desarrollo en Fermentaciones Industriales
dc.formatapplication/pdf
dc.format421-424
dc.languageen
dc.rightshttp://creativecommons.org/licenses/by/4.0/
dc.rightsCreative Commons Attribution 4.0 International (CC BY 4.0)
dc.subjectCiencias Exactas
dc.subjectQuímica
dc.subjectCorn steep
dc.subjectMalt-sprouts
dc.subjectclostridia producer strains
dc.subjectyeast
dc.titleSolvents production from whey supplemented with corn steep and malt sprouts at 30°C and 37°C
dc.typeArticulo
dc.typeArticulo


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