Evaluation of the biochemical activity of lactose-fermenting yeast Kluyveromyces lactis for whey and apple pectin mixture fermentation
Дата
2016
ORCID
DOI
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Назва журналу
Номер ISSN
Назва тому
Видавець
Анотація
This study was carried out by using whey and apple pectin in the fiber mixture as a fermentative medium in order to evaluate the biochemical activity of lactose-fermenting of some Kluyveromyces lactis strains during fermentation.
Опис
Ключові слова
apple pectin, яблучний пектин, яблочный пектин, whey, сироватка, сыворотка, кафедра технології молока і молочних продуктів
Бібліографічний опис
Chepel, N. Evaluation of the biochemical activity of lactose-fermenting yeast Kluyveromyces lactis for whey and apple pectin mixture fermentation / N. Chepel, O. Grek, O. Krasulya // Food Science for Well-being (CEFood 2016) : book of abstracts 8th Central European Congress on Food 2016, 23-26 May 2016. – Kyiv : NUFT, 2016. – 314 p.