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Autor:
RAFAELA J.S. COELHO, SABRINA GABARDO, ALINE VITÓRIA C. MARIM, LAIS S. BOLOGNESI, NATAN J. PIMENTEL FILHO, MARCO ANTÔNIO Z. AYUB
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 95, Iss 4 (2023)
Abstract The bioconversion of porungo cheese whey to produce β-galactosidase in batch system was studied. The whey released after curd cutting and precipitation during porungo cheese production was collected in borosilicate flasks. Two strains of Kl
Externí odkaz:
https://doaj.org/article/e643fcd761d4496b97958e627e034b25
