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Microbiological and Fermentative Properties of Baker's Yeast Starter Used in Breadmaking

โœ Scribed by Reale, A.; Di Renzo, T.; Succi, M.; Tremonte, P.; Coppola, R.; Sorrentino, E.

Book ID
121327873
Publisher
Institute of Food Technologists
Year
2013
Tongue
English
Weight
665 KB
Volume
78
Category
Article
ISSN
0022-1147

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โœ Pim van Hoek; Erik de Hulster; Johannes P. van Dijken; Jack T. Pronk ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 106 KB ๐Ÿ‘ 2 views

High-cell-density fed-batch processes for bakers' yeast production will involve a low-average-specific growth rate due to the limited oxygen-transfer capacity of industrial bioreactors. The relationship between specific growth rate and fermentative capacity was investigated in aerobic, sucrose-limit