ISSN:
1573-6776
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract Using a strain of Candida krusei IA-1 isolated from commercial Japanese sake lees, the effects of carbon on the lag phase and logarithmic growth phase were investigated in repeated batch cultivation. The lag phase was about 1 h shorter with the addition of 2%w/v of activated carbon to fresh medium. The free cell concentration was approximately 108 cells/ml in the presence, but only 105 cells/ml without addition. ©: Rapid Science Ltd. 1998
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1023/A:1005370507362
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