Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice-Reference-Cited by-同舟云学术

Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice

Published:2011-11 Issue:1 Volume:151 Page:87-92
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Morán-Marroquín G.A.,Córdova J.,Valle-Rodríguez J.O.,Estarrón-Espinosa M.,Díaz-Montaño D.M.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference19 articles.

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3. Tequila production;Cedeño;Critical Reviews in Biotechnology,1995

4. Estudio fisiológico y cinético de dos cepas de levaduras involucradas en la etapa fermentativa de la elaboración de tequila;Díaz-Montaño,2004

5. Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice;Díaz-Montaño;Enzyme and Microbial Technology,2008

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