This work deals with the transformation of glucose contained in wine lees to lactic acid by Lactobacillus rhamnosus and the subsequent fermentation of xylose to xylitol by Debaryomyces hansenii.
Wine lees as economic nutrients for biotechnological production of food additives
CONVERTI, ATTILIO;
2008-01-01
Abstract
This work deals with the transformation of glucose contained in wine lees to lactic acid by Lactobacillus rhamnosus and the subsequent fermentation of xylose to xylitol by Debaryomyces hansenii.
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