What do we know about the yeast strains from the Brazilian fuel ethanol industry?-Reference-Cited by-同舟云学术

What do we know about the yeast strains from the Brazilian fuel ethanol industry?

Published:2012-12-28 Issue:3 Volume:97 Page:979-991
ISSN:0175-7598
Container-title:Applied Microbiology and Biotechnology
language:en
Short-container-title:Appl Microbiol Biotechnol

Author:

Della-Bianca Bianca Eli,Basso Thiago Olitta,Stambuk Boris Ugarte,Basso Luiz Carlos,Gombert Andreas Karoly

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00253-012-4631-x.pdf

Reference98 articles.

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2. Alves DMG (1994) Fatores que afetam a formação de ácidos orgânicos bem como outros parâmetros da fermentação alcoólica. Dissertation, Universidade de São Paulo

3. Alves DMG (2000) Respostas fisiológicas de duas linhagens de Saccharomyces cerevisiae frente ao potássio durante a fermentação alcoólica. Thesis, Universidade Estadual Paulista Júlio de Mesquita Filho

4. Amorim HV (2005) Fermentação alcoólica: Ciência & tecnologia, 1st edn. Fermentec, Piracicaba

5. Amorim Neto HB, Yohannan BK, Bringhurst TA, Brosnan JM, Pearson SY, Walker JW, Walker GM (2009) Evaluation of a Brazilian fuel alcohol yeast strain for scotch whisky fermentations. J Inst Brew 115(3):198–207

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