The study of saccharomyces cerevisiae brewery yeast strain capacity of binding with magnesium in dynamic conditions

The study of saccharomyces cerevisiae brewery yeast strain capacity of binding with magnesium in dynamic conditions

En esta investigacin̤, se studio la capacidad de la cepa de levadura cervecera Saccharomyces cerevisiae para ligar iones Mg2+. La levadura fue cultivada en condiciones dinm̀icas en medio YPD, enriquecido con las sales de magnesio MgSO4ʺ7H2O o MgCl2ʺ6H2O. Las sales se aądieron de tal forma que la ca...

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Bibliographic Details
Other Authors: Blazejak Stanisław, Duszkiewicz Reinhard Wanda, Gniewosz Małgorzata, Rostkowska Demner Ewa, Domurad Ewa, Wrocław University of Environmental and Life Sciences
Format: Book
Language:English
Subjects:
Cerveza
Industria cervecera
Tecnologa̕ qum̕ica
Levadura para alimentos
Levaduras
Beer
Brewing industry
Chemical technology
Food yeasts
Yeast
Industria de bebidas compuestas de cebada
Bioelemento
Proten̕as metl̀icas
Bioplex
Magnesio
Saccharomyces cerevisiae
Drinks industry composed of barley
Bioelements
Metallic proteins; Bioplex
Magnesium
Saccharomyces cerevisiae
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The study of saccharomyces cerevisiae brewery yeast strain capacity of binding with magnesium in dynamic conditions

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