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Effect of Continuous Fermentation of High-Sugar Fruit Must on the Viability and Morphology of Immobilized Yeast on White Foam Glass
continuous fermentation immobilization yeast morphology
2009/2/20
We studied the effect of continuous fermentation of high-sugar fruit must (containing about 320 g/L of total sugars) on the viability and morphology of yeast cells. The process was carried out for 2.5...