Search Results for: Sucrose in solid form
tolerance to the crops. biotechnology used in processing of wines, beers, coffee, tea, cabbage and cucumber, etc. fermentation is biotechnology in which desirable microorganisms are used in the production of value-added products of commercial importance. the products of fermentation are many: alcohol
is closely related to s.rosei in its physiological properties. saccharomyces uvarum (syn. s.carlsbergensis). frequently found in beer worts this yeast is also found in musts. its alcohol producing ability is intermediate. its growth is readily inhibited by actidione. a certain number of strains of s....
https://niir.org/books/book/handbook-on-small-medium-scale-industries-biotechnology-products/isbn-9788178331713/zb,,18bad,a,0,0,a/index.html