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]
Rev. argent. microbiol
; 25(4): 171-84, 1993 Oct-Dec.
Article
in Spanish
|
LILACS-Express
| LILACS, BINACIS
| ID: biblio-1171613
Responsible library:
AR32.1
Localization: [{"text": "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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Collection:
International databases
/
National databases
/
Argentina
Database:
BINACIS
/
LILACS
Language:
Spanish
Journal:
Rev. argent. microbiol
Journal subject:
Microbiology
Year:
1993
Document type:
Article