Microbial Production of Emulsifier for Utilization in Dairy Products Год выпуска: 2011Автор: Abeer AmerИздательство: LAP Lambert Academic PublishingСтраниц: 168ISBN: 9783845400815Описание About The study The present study deals with production of a bioemulsifier from yeast that could potentially be used in food and dairy industries and many other applications. The workplan included five main parts: 1- Selecting bioemulsifier-producing yeast strains. 2- Achieving ample fermentation protocol. 3- Scale-up fermentation process. 4- Evaluating properties of the bioemulsifier. 5- Application of bioemulsifier in some dairy products
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