Detection of Invertase Activity Produced by Saccharomyces cerevisiae as Source of Sucrose Degradation in Sugarcane Juice
Blei Sika Hortense, Adje Hoba Kevin, Angaman Djédoux Maxime & Amiepo N’cho Patrice · Journal of Advances in Biology & Biotechnology · 2019
The decline in purity of sugarcane juice used for the production of sucrose leads to huge losses in food processing chains. However, this sugar is much consumed by the population. Knowledge of the degradation origin of sucrose in the process of transformation is therefore necessa...
Open access
Research Article
10.9734/jabb/2019/v22i330114