Dosificación de lactasa en la fermentación con saccharomyces cerevisiae para la obtención de alcohol utilizando lactosuero

Dosificación de lactasa en la fermentación con saccharomyces cerevisiae para la obtención de alcohol utilizando lactosuero

The purpose of this work was to obtain alcohol from whey, for which yeast of the species Saccharomyces Cerevisiae US-05 was used; S-04 genetically modified and the enzyme called lactase. A completely randomized design (DCA) was used in bifactorial design AxB which had 2 factors under study, factor A...

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Bibliographic Details
Main Author: Arroyo Villa, Mario Enrique (author)
Other Authors: Coox Murillo, Jonathan Saúl (author)
Format: bachelorThesis
Language:spa
Published: 2018
Subjects:
Destilación
Levadura
Hidrólisis
Fermentación
Online Access:http://repositorio.espam.edu.ec/handle/42000/887
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http://repositorio.espam.edu.ec/handle/42000/887

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