Research Article

Growth-promoting properties of yeast extracts produced at different pH values, with different autolysis promoters and bacterial populations

  1. Julie Barrette1,
  2. Claude P Champagne2,*,
  3. Jacques Goulet1,3

Article first published online: 23 JAN 2001

DOI: 10.1002/jctb.361

Issue

Journal of Chemical Technology and Biotechnology

Journal of Chemical Technology and Biotechnology

Volume 76, Issue 2, pages 203–209, February 2001

Additional Information

How to Cite

Barrette, J., Champagne, C. P. and Goulet, J. (2001), Growth-promoting properties of yeast extracts produced at different pH values, with different autolysis promoters and bacterial populations. J. Chem. Technol. Biotechnol., 76: 203–209. doi: 10.1002/jctb.361

Author Information

  1. 1

    Département de Sciences des Aliments et de Nutrition, Université Laval, Québec, Canada, G1K 7P4

  2. 2

    Food Research and Development Center, Agriculture and Agri-food Canada, 3600 Casavant, St, Hyacinthe, Québec, Canada, J2S 8E3

  3. 3

    Lallemand Inc, 1620 Préfontaine, Montréal, Québec, Canada, H1W 2N8

*Food Research and Development Center, Agriculture and Agri-Food Canada, 3600 Casavant, St Hyacinthe, Québec, Canada, J2S 8E3

Publication History

  1. Issue published online: 23 JAN 2001
  2. Article first published online: 23 JAN 2001
  3. Manuscript Accepted: 7 OCT 2000
  4. Manuscript Revised: 26 SEP 2000
  5. Manuscript Received: 3 JUL 2000

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