Comparative btween traditional and modern methods that using in classification Saccharomyces cerevisiae which isolated from apple juice concentrate

published by Aِl-Baath University in 2017 in Food Sciences and research's language is العربية Download

Abstract in English

This research was conducted at the Department of Food Science, Faculty of Agriculture and National commission for posterity energy. Twenty kg of apple juice concentrate (70%) were tooked from company of Natural Aljabal Juice from AL-suidaa Governorate and prarerd two concentarate (15% and 35%) by using distilled –sterlization water according to pirson .

References used

Barnett, j.,A, Payne,R.,W,andYarrow,D. (2000). Yeasts: characteristics and identification.3 rd edition. Cambridge.university press .England

Bentley, R. W., Leigh, J. A., and Collins M. D. (1991). ”Intrageneric structure of Streptococcus based on comparative analysis of small-subunit rRNA sequences” Int. J. Syst. Bacteriol. (41):487-494

CAB International, (2005). Crop Protection Compendium. Wallingford, UK

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