Rheological Properties of Culture Broth during Exo-Polysaccharide Fermentation of Enterobacter sp.

Lee, Ju-Ha; Lee, Shin-Young

doi:10.13050/foodengprog.2002.6.1.10

Food Eng. Prog. 2002; 6(1):10-16

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.1.10

Article

Enterobacter sp.의 다당 발효 중 배양액의 유변학 톡성

이주하¹, 이신영²^,^*

Rheological Properties of Culture Broth during Exo-Polysaccharide Fermentation of Enterobacter sp.

Ju-Ha Lee¹, Shin-Young Lee²^,^*

Author Information & Copyright ▼

¹강원대학교 환경생물공학부

²바이오 셀 (주)

¹Division of Environmental and Biological Engineering, Kangwon National University, Chunchon 200-701, Korea

²Biocell Co. Ltd., Kyunggi 445-920, Korea

^*Corresponding author: Division of Environmental and Biological Engineering, Kangwon National University, Chunchon 200701, Korea. Tel: (033) 250-6273, Fax: (033) 243-6350, E-mail: sylee@kangwon.ac.kr

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Feb 28, 2002