Effects of aeration, addition of yeast extract and use of spent liquor in the starter culture medium on nata de coco production
The effects of aeration of mother liquor by regular agitation, addition of 0.2% yeast extract, and the use of spent liquor in the preparation of the mother liquor on its microbial flora and yield of the subsequent nata fermentation were studied. Total counts (cfu per milliliter) of Acetobacter xylin...
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| Format: | Praca dyplomowa |
| Język: | English |
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1995
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