Effect of Carbon Sources, Nitrogen Sources and Prebiotics on Growth of Saccharomyces Boulardii

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Open Access

|Dec 2019

Authors

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’ an, China

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’ an, China

School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’ an, China

Department of Research and Development, Xi’an Xiyangyang Biological Technology Co., Ltd., Xi’an, China

Department of Research and Development, Xi’an Xiyangyang Biological Technology Co., Ltd., Xi’an, China

Xi’an Oriental Dairy Co., Ltd., Xi’an, China

DOI: https://doi.org/10.2478/aucft-2019-0013 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496

Language: English

Page range: 101 - 108

Submitted on: Oct 29, 2019

Accepted on: Dec 6, 2019

Published on: Dec 30, 2019

In partnership with: Paradigm Publishing Services

Publication frequency: 2 issues per year

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© 2019 Xin Yang, Guowei Shu, Zhangteng Lei, Guanli Du, Zemin Liu, Jili Cao, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.