Low temperature fermentation of wine and beer by cold-adapted and immobilized yeast cells-Reference-Cited by-同舟云学术

Low temperature fermentation of wine and beer by cold-adapted and immobilized yeast cells

Published:1999 Issue: Volume: Page:117-145
ISSN:
Container-title:Biotechnological Applications of Cold-Adapted Organisms
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Author:

Kanellaki M.,Koutinas A. A.

Publisher

Springer Berlin Heidelberg

Link

http://link.springer.com/content/pdf/10.1007/978-3-642-58607-1_9.pdf

Reference113 articles.

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3. Nagodawithana TW, Castellano C, Steinkraus KH. Effect of dissolved oxygen, temperature, initial cell count and sugar concentration on the viability of Saccharomyces cerevisiae in rapid fermentation. Appl Microbiol 1974; 28:383–391.

4. Van Uden N, Da Cruz Duarte H. Effects of ethanol on the temperature profile of Saccharomyces cerevisiae. Z Allg Mikrobiol 1981; 21:743–750.

5. Laluce C, Palmieri MC, Lopes da Cruz RC. Growth and fermentation characteristics of new selected strains of Saccharomyces at high temperatures and high cell densities. Biotechnol Bioeng 1991; 37:528–536.

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