Levaduras vínicas autóctonas: potencial fuente de prebióticos para formular alimentos funcionales.
This paper presents prebiotics obtention: cell walls, β-glucans and mannoproteins, from native wine yeasts. The identification of yeasts is done by ITS1-5.8S-ITS2 PCR-RFLP and RFLP of mitochondrial DNA, to ensure that microorganisms are GRAS. To optimize biomass production, the effect of 5 variables...
Guardado en:
| Autores principales: | , , , , , , , |
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| Formato: | Online |
| Lenguaje: | spa |
| Publicado: |
Facultad de Ciencias Aplicadas a la Industria
2021
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/revicap/article/view/5294 |
