EFFECT OF PHYSICAL FACTORS ON ACETIC ACID PRODUCTION IN BRETTANOMYCES STRAINS-Reference-Cited by-同舟云学术

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EFFECT OF PHYSICAL FACTORS ON ACETIC ACID PRODUCTION IN BRETTANOMYCES STRAINS

Published:2005-04 Issue:2 Volume:28 Page:133-143
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

CASTRO-MARTINEZ C.,ESCUDERO-ABARCA B.I.,GOMEZ RODRIGUEZ J.,HAYWARD-JONES P.M.,AGUILAR-USCANGA M.G.

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2005.00393.x/fullpdf

Reference24 articles.

1. Nutritional requirements of Brettanomyces bruxellensis: Growth and physiology in batch and chemostat cultures

2. A study of cellobiose fermentation by aDekkera strain

3. Metabolism of acetaldehyde and Custers effect in the yeast

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2. Lambic Beer, A Unique Blend of Tradition and Good Microorganisms;Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture;2022-09-14

3. Acetic acid bioproduction: The technological innovation change;Science of The Total Environment;2021-12

4. Effects of aeration intensity on the growth and activity of Brettanomyces bruxellensis;PROCEEDINGS OF UNIVERSITIES APPLIED CHEMISTRY AND BIOTECHNOLOGY;2019

5. Molecular and biochemical aspects ofBrettanomycesin brewing;Journal of the Institute of Brewing;2019

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