Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production-Reference-Cited by-同舟云学术

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Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production

Published:2017-08-18 Issue:6 Volume:10 Page:1591-1602
ISSN:1751-7915
Container-title:Microbial Biotechnology
language:en
Short-container-title:Microb. Biotechnol.

Author:

Rijswijck Irma M. H.¹,Wolkers – Rooijackers Judith C. M.¹,Abee Tjakko¹,Smid Eddy J.¹

Affiliation:

1. Laboratory of Food Microbiology Wageningen University & Research Wageningen Campus PO Box 17 6700 AA Wageningen The Netherlands

Funder

Graduate School VLAG

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1751-7915.12717

Reference35 articles.

1. Effect of mixed culture fermentations on yeast populations and aroma profile

2. Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

3. Food fermentations: Microorganisms with technological beneficial use

4. Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking

5. The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

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