Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production-Reference-Cited by-同舟云学术

Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production

Published:2012-05 Issue:5 Volume:113 Page:614-618
ISSN:1389-1723
Container-title:Journal of Bioscience and Bioengineering
language:en
Short-container-title:Journal of Bioscience and Bioengineering

Author:

López-Alvarez Arnoldo,Díaz-Pérez Alma Laura,Sosa-Aguirre Carlos,Macías-Rodríguez Lourdes,Campos-García Jesús

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference12 articles.

1. Tequila production;Cedeño;Crit. Rev. Biotechnol.,1995

2. Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages;Lappe-Oliveras;FEMS Yeast Res.,2008

3. Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations;Arrizon;Antonie Van Leeuwenhoek,2006

4. Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice;Díaz-Montaño;Enzyme Microb. Technol.,2008

5. Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process;Pinal;J. Ind. Microbiol. Biotechnol.,2009

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