Lesson 5 of 5 • 8 upvotes • 10:57mins
Importance of Inhibitors and inducers in fermentation processes, causes and effects of foaming, antifoams.
5 lessons • 45m
1- Overview, Course Plan and Introduction
7:09mins
2-Carbon Sources
10:05mins
3-Nitrogen Sources and Buffers
9:07mins
4-Minerals and Growth Factors
7:54mins
5-Inducers, Inhibitors and Antifoams
10:57mins