Effect of Carbon Sources, Nitrogen Sources and Prebiotics on Growth of Saccharomyces Boulardii
By: Xin Yang, Guowei Shu, Zhangteng Lei, Guanli Du, Zemin Liu and Jili Cao
Authors
Xin Yang
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’ an, China
Guowei Shu
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’ an, China
Zhangteng Lei
School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’ an, China
Guanli Du
Department of Research and Development, Xi’an Xiyangyang Biological Technology Co., Ltd., Xi’an, China
Zemin Liu
Department of Research and Development, Xi’an Xiyangyang Biological Technology Co., Ltd., Xi’an, China
Language: English
Page range: 101 - 108
Submitted on: Oct 29, 2019
Accepted on: Dec 6, 2019
Published on: Dec 30, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
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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.