Standardizing Suspension of Yeast for Inoculation in Food Fermentations
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-1932-2_9
Reference17 articles.
1. Fleet G (2006) The commercial and community significance of yeasts in food and beverage production. In: Yeasts in food and beverages. Springer, Berlin, pp 1–12. https://doi.org/10.1007/978-3-540-28398-0_1
2. Meyrath J, Suchanek G (1972) Inoculation techniques—effects due to quality and quantity of inoculum. Methods Microbiol 7:159–209. https://doi.org/10.1016/S0580-9517(08)70629-9
3. Gibson BR, Lawrence SJ, Leclaire JP, Powell CD, Smart KA (2007) Yeast responses to stresses associated with industrial brewery handling. FEMS Microbiol Rev 31(5):535–569
4. Asaduzzaman M (2007) Standardization of yeast growth curves from several curves with different initial sizes. Dissertation, Goteborg University
5. Longhi DA, Dalcanton F, de Aragão GMF, Carciofi BAM, Laurindo JB (2013) Assessing the prediction ability of different mathematical models for the growth of Lactobacillus plantarum under non-isothermal conditions. J Theor Biol 335:88–96. https://doi.org/10.1016/j.jtbi.2013.06.030
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