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...

• Автор: Arroyo Villa, Mario Enrique (author)
• Інші автори: Coox Murillo, Jonathan Saúl (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2018
• Предмети: Destilación; Levadura; Hidrólisis; Fermentación
• Онлайн доступ: http://repositorio.espam.edu.ec/handle/42000/887