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pro vyhledávání: '"María Carla Groff"'
Autor:
María Carla Groff, Sandra Edith Noriega, María Eugenia Díaz Meglioli, Laura Rodríguez, Benjamín Kuchen, Gustavo Scaglia
Publikováno v:
Fermentation, Vol 10, Iss 8, p 406 (2024)
Solid-state fermentation (SSF) is the bioprocess where microorganisms are cultivated in the absence of free water under controlled conditions. Lactic acid can be produced by Rhizopus oryzae SSF of grape stalks. During the microorganism’s growth, th
Externí odkaz:
https://doaj.org/article/035fe087ae804fe1901ef9fd5b0eed29
Publikováno v:
Fermentation, Vol 10, Iss 2, p 101 (2024)
Lactic acid is widely used in the food industry. It can be produced via chemical synthesis or biotechnological pathways by using renewable resources as substrates. The main challenge of sustainable production lies in reaching productivities and yield
Externí odkaz:
https://doaj.org/article/ff9ae44dd6dd4ac4b4b3c5038299f2cd
Autor:
Benjamín Kuchen, Emilio Hector Paroldi, María Sol Azcona, María Carla Groff, Licia Pera, Fabio Vazquez
Publikováno v:
OENO One, Vol 57, Iss 1 (2023)
SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health. An alternative strategy for the control of spoilage yeasts is the use o
Externí odkaz:
https://doaj.org/article/b51410145b074d04840da5891afd669a