Production of Food and Fodder Yeasts
- 1 January 1992
- journal article
- review article
- Published by Taylor & Francis in Critical Reviews in Biotechnology
- Vol. 12 (1-2) , 65-86
- https://doi.org/10.3109/07388559209069188
Abstract
A decade or so ago, there was considerable interest in developing single cell protein production from raw materials. Many factors have influenced the development of fodder yeast technology, notably the biochemistry and physiology of the yeast. It is shown that those considerations have led to the choice of a continuous fermentation technology.Keywords
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