Identification and Prevention of the Main Contaminative Microorganisms-wild Yeaststain in the Process of the Continuous Crystallization of L-Glutamic Acid Production

doi:10.13995/j.cnki.11-1802/ts.2011.07.022

Wu De-jing, Zhang Jian-hua, Mao Zhong-gui

Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (07) : 1-5.

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Food and Fermentation Industries ›› 2011, Vol. 37 ›› Issue (07) : 1-5. DOI: 10.13995/j.cnki.11-1802/ts.2011.07.022

Food and Fermentation Industries

Identification and Prevention of the Main Contaminative Microorganisms-wild Yeaststain in the Process of the Continuous Crystallization of L-Glutamic Acid Production

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2011, 37(07): 1-5 https://doi.org/10.13995/j.cnki.11-1802/ts.2011.07.022

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