PRODUCTION OF FOOD AND FODDER YEASTS

被引：61
|
作者：
BOZE, H
MOULIN, G
GALZY, P
机构：
[1] Microbiologie Industrielle et de Génétique des Microorganismes ENSA-INRA, Montpellier
来源：
CRITICAL REVIEWS IN BIOTECHNOLOGY | 1992年 / 12卷 / 1-2期
关键词：
YEAST; PHYSIOLOGY; FOOD YEAST; FERMENTATION TECHNOLOGY;
D O I：
10.3109/07388559209069188
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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.
引用
收藏
页码：65 / 86
页数：22
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