Karst caves as a source of the psychrophilic strains for enzymatic processing of grain and fruit and vegetable industry raw material and for the product nutritional biological value increase
Автор: Khizhnyak S.V., Ilients I.R., Rubchevskaya L.P., Menyailo L.N.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 5, 2012 года.
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The article is devoted to the estimation of the karst cave potential as a source of strains for food biotechnology. It is shown that microscopic fungi in the cold karst caves are the psychrophiles and can be used as enzyme producers for raw material low-temperature processing in food industry.
Psychrophilic enzymes, psychrophilic fungi, karst caves, food biotechnology, low-temperature biotechnology
Короткий адрес: https://sciup.org/14082424
IDR: 14082424
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