Characterization of Saccharomyces cerevi
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InΓ©s Joekes; Paulo J. S. Moran; J. Augusto R. Rodrigues; Renato Wendhausen; Edua
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Article
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1998
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Wiley (John Wiley & Sons)
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English
β 343 KB
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Saccharomyces cerevisiae (CCT 3174 and commercial bakerΓs yeast) was immobilized by adsorption onto chrysotile. The adsorbed yeast cells were easily washed out, but cells grown in situ were strongly attached by entrapment by chrysotile microΓbres. In fermentation experiments with 30% (w/v) glucose s