Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system-Reference-Cited by-同舟云学术

Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non-Saccharomyces yeast strains in a resting cell model system

Published:2010-12-17 Issue:9 Volume:38 Page:1391-1398
ISSN:1367-5435
Container-title:Journal of Industrial Microbiology & Biotechnology
language:en
Short-container-title:J Ind Microbiol Biotechnol

Author:

Li Erhu,Mira de Orduña Ramón

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://link.springer.com/content/pdf/10.1007/s10295-010-0924-1.pdf

Reference39 articles.

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3. Bisson LF (2004) Biotechnology of wine yeast. Food Biotechnol 18:63–96

4. Cabranes C, Moreno J, Mangas JJ (1998) Cider production with immobilized Leuconostoc oenos. J Inst Brew 104:127–130

5. Cheraiti N, Guezenec S, Salmon JM (2010) Very early acetaldehyde production by industrial Saccharomyces cerevisiae strains: a new intrinsic character. Appl Microbiol Biotechnol 86:693–700

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