Artisanal cachaça and brewer's spent grain as sources of yeasts with promising biotechnological properties
Author:
Affiliation:
1. Department of Food Science Faculty of Food Engineering University of Campinas Campinas Brazil
2. Multidisciplinary Center of Chemical, Biological and Agricultural Research University of Campinas Campinas Brazil
Funder
Conselho Nacional de Desenvolvimento Científico e Tecnológico
Coordenação de Aperfeiçoamento de Pessoal de Nível Superior
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jam.13778
Reference48 articles.
1. Scientific challenges of bioethanol production in Brazil
2. Dynamics of the Saccharomyces cerevisiae Transcriptome during Bread Dough Fermentation
3. Efficient very-high-gravity fermentation of sugarcane molasses by industrial yeast strains
4. Yeast selection for fuel ethanol production in Brazil
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. The Spirit of Cachaça Production: An Umbrella Review of Processes, Flavour, Contaminants and Quality Improvement;Foods;2023-09-04
2. Complete genome sequence and analysis of a Saccharomyces cerevisiae strain used for sugarcane spirit production;Brazilian Journal of Microbiology;2021-04-09
3. Insights into the role of yeasts in alcoholic beverages;Microbial Biotechnology in Food and Health;2021
4. Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast;Food Microbiology;2020-10
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