CARBON SOURCES AND THEIR EFFECT ON GROWTH, ACETIC ACID AND ETHANOL PRODUCTION BY BRETTANOMYCES BRUXELLENSIS IN BATCH CULTURE-Reference-Cited by-同舟云学术

CARBON SOURCES AND THEIR EFFECT ON GROWTH, ACETIC ACID AND ETHANOL PRODUCTION BY BRETTANOMYCES BRUXELLENSIS IN BATCH CULTURE

Published:2007-02 Issue:1 Volume:30 Page:13-23
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

USCANGA M.G. AGUILAR,ABARCA B.I. ESCUDERO,RODRIGUEZ J. GOMEZ,GARCIA R. CORTES

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4530.2007.00097.x/fullpdf

Reference24 articles.

1. M.G. AGUILAR-USCANGA, 1998 . Caracterisation cinetique et metabolique d' une souche deBrettanomyces. Tesis Doctoral, I.P.N. Toulouse, Francia.

2. Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production

3. EFFECT OF PHYSICAL FACTORS ON ACETIC ACID PRODUCTION IN BRETTANOMYCES STRAINS

4. J.M. DE BRUIJN, and M. BOUT, 1999 . Analytical approach of white sugar quality: Anions, cations and their probable origin . InProceedings of 6th International Symposium of Andrew van Hook Association, pp. 16-22, Reims, France.

Cited by 10 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. Acetic acid bioproduction: The technological innovation change;Science of The Total Environment;2021-12

2. Typical kombucha fermentation: Kinetic evaluation of beverage and morphological characterization of bacterial cellulose;Journal of Food Processing and Preservation;2021-10-31

3. Composition, valorization and therapeutical potential of molasses: a critical review;Environmental Technology Reviews;2021-01-01

4. The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like medium;Food Microbiology;2018-08

5. Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages;Food Microbiology;2016-10