ISSN:
0006-3592
Keywords:
Chemistry
;
Biochemistry and Biotechnology
Source:
Wiley InterScience Backfile Collection 1832-2000
Topics:
Biology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The influence of the following factors on the measurement of yeast concentration in liquid hydrocarbon fermentations was studied: surfactant, type (Tween 20, Tween 80, and G 3300), yeast concentration (0.215 to 0.272 and 3.37 to 4.08 g/liter, as dry matter), oil concentration (8.32 and 61.6 g/liter), surfactant, concentration (0.515, 1.030, 1.545, and 2.060 g/liter), and time of contact of the surfactant with the oil-yeast-aqueous medium mixture (2 and 10 min). The statistical significance of the obtained results was determined.
Additional Material:
1 Tab.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1002/bit.260140406
Permalink