Effect of physicochemical factors on glycerol production by simultaneous cultures of wine micro-organisms using the response surface method-Reference-Cited by-同舟云学术

Effect of physicochemical factors on glycerol production by simultaneous cultures of wine micro-organisms using the response surface method

Published:2014-09-13 Issue:5 Volume:117 Page:1336-1347
ISSN:1364-5072
Container-title:Journal of Applied Microbiology
language:en
Short-container-title:J Appl Microbiol

Author:

Ale C.E.¹,Bru E.²,Strasser de Saad A.M.³,Pasteris S.E.¹

Affiliation:

1. Instituto Superior de Investigaciones Biológicas (INSIBIO); CONICET-UNT, and Instituto de Biología “Dr. Francisco D. Barbieri”, Facultad de Bioquímica; Química y Farmacia; UNT; San Miguel de Tucumán Argentina

2. Centro de Referencia para Lactobacilos (CERELA-CONICET); San Miguel de Tucumán Argentina

3. Instituto de Microbiología, Facultad de Bioquímica, Química y Farmacia; UNT; San Miguel de Tucumán Argentina

Funder

Consejo de Investigaciones de la Universidad Nacional de Tucumán

Consejo Nacional de Investigaciones Científicas y Técnicas

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Wiley

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12621/fullpdf

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3. Saccharomyces cerevisiae-Oenococcus oeni interactions in wine, current knowledge and perspectives;Alexandre;Int J Food Microbiol,2004

4. Optimizing medium constituents and fermentation conditions for citric acid production from palmyra jaggery using response surface method;Ambati;World J Microbiol Biotechnol,2001

5. An optimized procedure for the enological selection of non-Saccharomyces starter cultures;Benedictis;Antonie Van Leeuwenhoek,2011

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