CAUSES OF EMULSION FORMATION DURING SOLVENT-EXTRACTION OF FERMENTATION BROTHS AND ITS REDUCTION BY SURFACTANTS

被引：13

作者：

LENNIE, S

HALLING, PJ

BELL, G

机构：

[1] UNIV STRATHCLYDE,DEPT BIOSCI & BIOTECHNOL,GLASGOW G1 1XW,SCOTLAND

[2] UNIV STRATHCLYDE,DEPT CHEM ENGN,GLASGOW G1 1XW,SCOTLAND

来源：

关键词：

D O I：

10.1002/bit.260350913

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：948 / 950

页数：3

共 7 条

[1]

BRUNNER KH, 1985, DISCOVERY ISOLATION, P182

[2]

Carroll B.J., 1976, SURF COLLOID SCI, V9, P1

[3]

HALLING PJ, 1981, CRC CR REV FOOD SCI, V15, P155

[4]

Hatton T.A., 1985, COMPREHENSIVE BIOTEC, V2, P439

[5] INFLUENCE OF IMPELLER SPEED UPON THE PULLULAN FERMENTATION [J].

MCNEIL, B ;

KRISTIANSEN, B .

PEARSON, JT .

[7]

TODD DB, 1973, FILT SEP, V10, P663