Interaction between Saccharomyces cerevisiae and Lactobacillus fermentum during co-culture fermentation-Reference-Cited by-同舟云学术

Interaction between Saccharomyces cerevisiae and Lactobacillus fermentum during co-culture fermentation

Published:2020-10 Issue: Volume:29 Page:101756
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Carvalho Rodrigo S.,Cruz Ianny Andrade,Américo-Pinheiro Juliana Heloisa Pinê,Soriano Renato N.,de Souza Ranyere Lucena,Bilal Muhammad,Iqbal Hafiz M.N.,Bharagava Ram N.,Romanholo Ferreira Luiz Fernando

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

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4. The antibacterial action of succinic acid produced by yeast during fermentation;Basso;Rev. Microbiol.,1997

5. Yeast selection for fuel ethanol production in Brazil;Basso;FEMS Yeast Res.,2008

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