Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer-Reference-Cited by-同舟云学术

Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer

Published:2020-09 Issue: Volume:323 Page:126826
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Coelho Eduardo^ORCID,Azevedo Mário,Teixeira José A.^ORCID,Tavares Teresa,Oliveira José M.^ORCID,Domingues Lucília^ORCID

Funder

Foundation for Science and Technology

European Regional Development Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Effects of single and combined cell treatments based on low pH and high concentrations of ethanol on the growth and fermentation of Dekkera bruxellensis and Saccharomyces cerevisiae;Bassi;World Journal of Microbiology and Biotechnology,2013

4. Fermentation of lignocellulosic hydrolysate by the alternative industrial ethanol yeast Dekkera bruxellensis;Blomqvist;Letters in Applied Microbiology,2011

5. Metabolic engineering of Saccharomyces cerevisiae for the overproduction of short branched-chain fatty acids;Yu;Metabolic Engineering,2016

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