Evaluation of Basic Fermentation Parameters and Effective Combinations of Predominant Yeasts from Traditional Starter Materials of Indigenous Communities from Northeast India-Reference-Cited by-同舟云学术

Evaluation of Basic Fermentation Parameters and Effective Combinations of Predominant Yeasts from Traditional Starter Materials of Indigenous Communities from Northeast India

Published:2020-04-17 Issue:3 Volume:78 Page:219-230
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Nath Bhaskar Jyoti¹^ORCID,Verma Ekta²,Sarma Hridip Kumar¹^ORCID,Mishra Arun Kumar²^ORCID,Tanti Bhaben³^ORCID,Jha Dhruva Kumar³

Affiliation:

1. Microbial Communication and Fungal Biology Group, Department of Biotechnology, Gauhati University, Guwahati, India;

2. Laboratory of Microbial Genetics, Department of Botany, Banaras Hindu University, Varanasi, India;

3. Department of Botany, Gauhati University, Guwahati, India

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1080/03610470.2020.1739601

Reference43 articles.

1. Genetic diversity in commercial wineries: effects of the farming system and vinification management on wine yeasts

2. Exploring the Genealogy and Phenomic Divergences of Indigenous Domesticated Yeasts Cultivated by Six Ethnic Communities of Assam, India

3. Characterization of yeast starter cultures used in household alcoholic beverage preparation by a few ethnic communities of Northeast India

4. Occurrence and diversity of phenotypically distinct yeast strains isolated from starter cultures used in alcoholic fermentation by two ethnic tribes of Arunachal Pradesh

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