Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation-Reference-Cited by-同舟云学术

Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation

Published:2013-01-18 Issue:5 Volume:29 Page:875-881
ISSN:0959-3993
Container-title:World Journal of Microbiology and Biotechnology
language:en
Short-container-title:World J Microbiol Biotechnol

Author:

Amaya-Delgado L.,Herrera-López E. J.,Arrizon Javier,Arellano-Plaza M.,Gschaedler A.

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s11274-012-1242-8.pdf

Reference35 articles.

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2. Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, Moschetti G (2010) Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses. Food Microbiol 27:162–170

3. Arellano M, Pelayo C, Ramírez J, Rodríguez I (2008) Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice. J Ind Microbiol Biotechnol 35:835–841

4. Arrizon J, Gschaedler A (2002) Increasing fermentation efficiency at high sugar concentrations by supplementing an additional source of nitrogen during the exponential phase of the tequila fermentation process. Can J Microbiol 102:965–979

5. Arrizon J, Gschaedler A (2007) Effects of the addition of different nitrogen sources in the tequila fermentation process at high sugar concentration. J Appl Microbiol 102:1123–1131

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