Table 4 Effect of different nitrogen sources on immobilized yeast.
From: Study on the technology of brewing red raspberry wine by using new immobilized yeast technology
Nitrogen source | Diameter (mm) | Immobilized yeast growth state |
|---|---|---|
Urea | 2.889 ± 0.053 | Clear, rough, minority |
(NH4)2SO4 | 1.892 ± 0.042 | Clear, smooth, excessive |
KNO3 | 1.723 ± 0.116 | Clear, smooth, excessive |
Yeast extract | 2.225 ± 0.257 | Clear, smooth, medium |
Peptone | 2.349 ± 0.121 | Clear, rough, multiple |
