Online monitoring of Mezcal fermentation based on redox potential measurements-Reference-Cited by-同舟云学术

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Online monitoring of Mezcal fermentation based on redox potential measurements

Published:2008-04-16 Issue:1 Volume:32 Page:47-52
ISSN:1615-7591
Container-title:Bioprocess and Biosystems Engineering
language:en
Short-container-title:Bioprocess Biosyst Eng

Author:

Escalante-Minakata P.,Ibarra-Junquera V.,Rosu H. C.,De León-Rodríguez A.,González-García R.

Publisher

Springer Science and Business Media LLC

Subject

General Medicine,Bioengineering,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00449-008-0219-3.pdf

Reference24 articles.

1. De León-Rodríguez A, González-Hernández L, Barba de la Rosa AP, Escalante-Minakata P, López MG (2006) Characterization of volatile compounds of Mezcal, an ethnic alcoholic beverage obtained from Agave salmiana. J Agric Food Chem 54:1337–1341

2. De León-Rodríguez A, Escalante-Minakata P, Barba de la Rosa AP, Blaschek HP (2008) Optimization of fermentation conditions for the production of the Mezcal from Agave salmiana using response surface methodology. Chem Eng Proc 47:76–82

3. Escalante-Minakata P, Blaschek HP, Barba de la Rosa AP, Santos-Martínez ML, De León-Rodríguez A (2008) Identification of yeast and bacteria involved in the mezcal fermentation process. Lett Appl Microbiol (in press)

4. Chen LZ, Nguang SK, Li XM, Chen XD (2004) Soft sensors for online biomass measurements. Bioprocess Biosyst Eng 26:191–195

5. Locher G, Sonnleitner B, Fiechter A (1992) Online measurement in biotechnology: techniques. J Biotechnol 25:23–53

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