The ability of yeast strains to sbravati lactose in a medium containing whey powder and lactose in different concentrations. The decrease in the synthesis of ethanol when the concentration of substrate, its resistance in microaerophilic conditions.
При низкой оригинальности работы "Whey fermentation by yeast strains Kluyveromyces Marxianus UCM Y-2096 and UCM Y-2388", Вы можете повысить уникальность этой работы до 80-100%
