Evaluation of protein hydrolysates using the fermentation activity of immobilized yeast cells.
A rapid, easy, and reproducible method for evaluation of protein hydrolysates has been developed using the ethanol fermentation of immobilized yeast cells as a monitoring system. The method is sensitive to the origin, concentration, and degree of hydrolysis of the hydrolysates.
Tchorbanov
B
B
Institute of Organic Chemistry, Bulgarian Academy of Sciences, Sofia.
Lazarova
G
G
D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D007716:Kluyveromyces / Q000378:metabolism*; D008722:Methods; D011492:Protein Hydrolysates / Q000032:analysis*; D004718:Saccharomycetales / Q000378:metabolism*
D011492:Protein Hydrolysates; D000431:Ethanol