Open AccessInfluence of concentration and fermentation temperature of reducing sugars obtained from sugarcane bagasse’s hydrolyzate, in obtaining a biopolymer using Bacillus subtilis
Author(s) -
Cynthia Polett Cabrera Ayala,
Carol Sofía Novoa Izaguirre
Publication year - 2016
Publication title -
agroindustrial science
Language(s) - English
Resource type - Journals
eISSN - 2226-2989
pISSN - 2079-6552
DOI - 10.17268/agroind.science.2016.01.02
Subject(s) - bagasse , bacillus subtilis , biopolymer , fermentation , food science , sugar , reducing sugar , pulp and paper industry , chemistry , microbiology and biotechnology , biology , bacteria , polymer , engineering , organic chemistry , genetics