Development of Fermentation Technique for High Cell Density Cultivation of Baker's Yeast (Saccharomyces Cerevisae)
The yeast, Saccharomyces cerevisae, isolated from fermented food was used in this study. Batch fermentation studies of S. cerevisae in a 2 L stirred tank fermenter were undertaken to generate kinetic growth data for the design of continuous and fed-batch fermentation. The variables studied in bat...
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| Format: | Abschlussarbeit |
| Sprache: | English English |
| Veröffentlicht: |
2005
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| Online Zugang: | http://psasir.upm.edu.my/id/eprint/6761/1/IB_2005_8.pdf |
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