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Evaluation of protein hydrolysates using the fermentation activity of immobilized yeast cells
1Institute of Organic Chemistry, Bulgarian Academy of Sciences, Sofia.
Biotechnology and Applied Biochemistry
|June 1, 1988
Abstract:
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.