Effect of PH and polydextrose suplementation in Pediococcus pentosaceus ATC43200 growth and bioproducts synthesis during shaked-growing (2015)
- Autores:
- Autores USP: VITOLO, MICHELE - FCF ; OLIVEIRA, RICARDO PINHEIRO DE SOUZA - FCF
- Unidade: FCF
- Assuntos: PROBIÓTICOS; FERMENTAÇÃO
- Idioma: Inglês
- Imprenta:
- Fonte:
- Título do periódico: Brazilian Journal of Pharmaceutical Sciences
- ISSN: 1984-8250
- Volume/Número/Paginação/Ano: v. 51, suppl. 1, p. 31 res. FCF058, 2015
- Nome do evento: Pharmaceutical Science and Technology Meeting of the Faculty of Pharmaceutical Sciences, University of São Paulo
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ABNT
PORTO, Maria Carolina Wanderley et al. Effect of PH and polydextrose suplementation in Pediococcus pentosaceus ATC43200 growth and bioproducts synthesis during shaked-growing. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. . Acesso em: 27 abr. 2024. , 2015 -
APA
Porto, M. C. W., Azevedo, P. O. de S. de, Vitolo, M., & Oliveira, R. P. de S. (2015). Effect of PH and polydextrose suplementation in Pediococcus pentosaceus ATC43200 growth and bioproducts synthesis during shaked-growing. Brazilian Journal of Pharmaceutical Sciences. São Paulo: Faculdade de Ciências Farmacêuticas, Universidade de São Paulo. -
NLM
Porto MCW, Azevedo PO de S de, Vitolo M, Oliveira RP de S. Effect of PH and polydextrose suplementation in Pediococcus pentosaceus ATC43200 growth and bioproducts synthesis during shaked-growing. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 31 res. FCF058.[citado 2024 abr. 27 ] -
Vancouver
Porto MCW, Azevedo PO de S de, Vitolo M, Oliveira RP de S. Effect of PH and polydextrose suplementation in Pediococcus pentosaceus ATC43200 growth and bioproducts synthesis during shaked-growing. Brazilian Journal of Pharmaceutical Sciences. 2015 ; 51 31 res. FCF058.[citado 2024 abr. 27 ] - Effects of polydextrose in pediococcus pentosaceus atcc 43200 growth on bioreactor
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- Inhibitory substances production by Lactobacillus plantarum ST16Pa cultured in hydrolyzed cheese whey supplemented with soybean flour and their antimicrobial efficiency as biopreservatives on fresh chicken meat
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