Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits-Reference-Cited by-同舟云学术

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Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits

Published:2013-09 Issue:3 Volume:166 Page:426-432
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Nyanga Loveness K.,Nout Martinus J.R.,Smid Eddy J.,Boekhout Teun,Zwietering Marcel H.

Funder

Royal Netherlands Academy of Arts and Sciences (KNAW)

International Foundation of Science (IFS)

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference44 articles.

1. Improving ethanol production and viability of Saccharomyces cerevisiae by a vitamin feeding strategy during fed-batch process;Alfenore;Appl. Microbiol. Biotechnol.,2002

2. Sugar utilisation by Saccharomyces cerevisiae;Barnett,1997

3. Fermented fruits and vegetables;Battcock;Agric. Serv. Bull.,1993

4. Discrepancy in glucose and fructose utilisation during fermentation by Saccharomyces cerevisiae wine yeast strains;Berthels;FEMS Yeast Res.,2004

5. Volatile compounds produced in wine by Colombian wild Saccharomyces cerevisiae strains;Chaves-Lopez;Ann. Microbiol.,2009

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