Utilization of Cheese Whey by Genetically Modified Bacillus subtilis Strains
Wafaa Kamal Ebrahim Soliman;
Abstract
Aim of the work
The study is directed to examine the possibility of utilizing cheese whey permeate through a fermentation process directed by newly constructed B. subtilis strains. The strain was constructed to produce high level of proteolytic enzyme whe
The study is directed to examine the possibility of utilizing cheese whey permeate through a fermentation process directed by newly constructed B. subtilis strains. The strain was constructed to produce high level of proteolytic enzyme whe
Other data
| Title | Utilization of Cheese Whey by Genetically Modified Bacillus subtilis Strains | Other Titles | الانتفاع من شرس الجبن باستخدام سلالات ال Bacillus subtilis المعدلة وراثيا | Authors | Wafaa Kamal Ebrahim Soliman | Keywords | Utilization of Cheese Whey by Genetically Modified Bacillus subtilis Strains | Issue Date | 2001 | Description | Aim of the work The study is directed to examine the possibility of utilizing cheese whey permeate through a fermentation process directed by newly constructed B. subtilis strains. The strain was constructed to produce high level of proteolytic enzyme whe |
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