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Questions related from Ceruti Roberto Julio
The yeast K. marxianus is well known for its ability to ferment de disacharide lactose. It is also able to ferment the disaccharide maltose or not? If you can share citations with respect to this...
20 May 2024 7,274 3 View
Dear colleagues I am interested in the following by a simple measure of sugars degradation over culture time by microorganisms grown on a whey based medium with lacotse as the only sugar present...
11 February 2019 5,625 4 View
As can be seen in attached images, we have cultured a pure E. coli strain on EMB agar, and the strain have grown over all the inoculated area, but only in certain portions of the plate the...
29 October 2018 4,810 5 View
I am interested in ethanol production by Kluyveromyces marxianus in a medium having lactose as the only sugar present, can anyone recommend the best temperature and pH conditions for obtaining the...
23 May 2018 2,078 4 View
Dear colleagues: I am interested in lactose determination and following during a fermentation process on cheese whey. I would like to perform the determination by the sequential treatment of...
28 January 2016 7,996 4 View
I am particularly interested in volatile compounds presents in food products. I would appreciate any information you could give me, specially if there are online-available databases.
29 April 2015 785 11 View
I am searching for databases to compare values of experimentally obtained Kováts index in order to compare them with values obtained by others, for identification purpose. I worked on a GC-MS...
18 March 2015 3,112 14 View
Solubility of the KOH in ethanol at 15°C.
18 September 2014 3,440 3 View
We are studying different parameters associated with the growth of a yeast in a culture media containing yeast extract, lactose as the carbon source, and peptones (e.g. casein peptone) as the...
01 January 1970 3,277 4 View
