추천 제품
생물학적 소스
potato
Quality Level
형태
powder
구성
amino-nitrogen, ≥4.5%
total nitrogen (N), ≥9.5%
무기 잔류물
≤22%
손실
≤6.0% loss on drying
pH
6.5-7.5 (25 °C)
solubility
H2O: 2%, slightly turbid to turbid, yellow to brownish-yellow
응용 분야
food and beverages
microbiology
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애플리케이션
Manufactured by a controlled enzymatic hydrolysis of potato proteins. Source of organic nitrogen and growth factors recommended in media for industrial fermentation.
Storage Class Code
11 - Combustible Solids
WGK
WGK 3
Flash Point (°F)
Not applicable
Flash Point (°C)
Not applicable
개인 보호 장비
Eyeshields, Gloves, type N95 (US)
이미 열람한 고객
Debra Rossouw et al.
Applied and environmental microbiology, 75(20), 6600-6612 (2009-08-25)
Commercial wine yeast strains of the species Saccharomyces cerevisiae have been selected to satisfy many different, and sometimes highly specific, oenological requirements. As a consequence, more than 200 different strains with significantly diverging phenotypic traits are produced globally. This genetic
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