Wyświetlanie pozycji 1-3 z 3
Acid whey as a medium for cultivation of conventional and non-conventional yeasts
(Lodz University of Technology PressWydawnictwa Politechniki Łódzkiej, 2016)
The aim of this study was to investigate the capacity of different yeast strains to grow on acid whey and assimilate different carbon sources. Twenty different yeasts (with GRAS status) were tested, sourced from the LOCK105 ...
Effect of nitrogen sources on fermentation process and formation of hydrogen sulfide and ethyl carbamate by wine yeast
(Lodz University of TechnologyPolitechnika Łódzka, 2013)
The addition of nitrogen compounds during winemaking is required for the fermentation process to be conducted properly. These compounds are known to be essential to the vinification process, not only because they influence ...
Evaluation of yeast cell vitality using different fluorescent dyes
(Lodz University of TechnologyPolitechnika Łódzka, 2009)
Vitality of different industrial yeast strains was investigated using four standard fluorescent dyes by studying changes in microscopic evaluation of yeast nuclei and cell membranes. Fluorescent dyes were: acridine orange, ...