Development of carbon-transforming microorganisms in express fermentation processes with the use of food wastes

被引：0
|
作者：
G. Yu. Rabinovich
N. V. Fomicheva
机构：
[1] All-Russian Research Institute of Agricultural Use of Ameliorated Lands,
来源：
Russian Agricultural Sciences | 2007年 / 33卷 / 3期
关键词：
Sole Carbon Source; Total Sugar; Food Waste; Initial Mixture; Dairy Industry;
D O I：
10.3103/S1068367407030093
中图分类号：
学科分类号：
摘要：
The effect of various food wastes on vital functions of microorganisms participating in transformation of carbon-containing compounds during solid-phase fermentation is shown. A close correlation is found between fungi and actinomycetes and also between microorganisms utilizing mono- and disaccharides as the sole source of carbon and total sugars.
引用
收藏
页码：166 / 168
页数：2
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