lecture_10-1 - removal of product biomass • Proteases are...

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Spring 2009 FOOD SCIENCE 4010--Lecture 10 Fermentation and enzyme technology PRINCIPLES: Starter cultures are used to provide a controlled fermentation. Genetic modification can improve effectiveness of yeast fermentations. Continuous cultures are provided a continuous supply of additional substrate with a balanced 
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Unformatted text preview: removal of product biomass. • Proteases are the commercial enzymes produced in the largest volume • Immobilized enzymes perform many crucial functions in food processing....
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.

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