Physiological profiles relevant for novel alcoholic beverage design amongDekkera bruxellensisstrains from different provenances-Reference-Cited by-同舟云学术

Physiological profiles relevant for novel alcoholic beverage design amongDekkera bruxellensisstrains from different provenances

Published:2016-07 Issue:3 Volume:122 Page:536-542
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Kranjc Luka¹²,Čadež Neža²,Šergan Matej²,Gjuračić Krešimir³,Raspor Peter⁴

Affiliation:

1. Faculty of Health Sciences; University of Primorska, Polje 42; 6310 Izola Slovenia

2. Department of Food Science and Technology, Biotechnical Faculty; University of Ljubljana, Jamnikarjeva 101; 1000 Ljubljana Slovenia

3. Acies Bio Ltd, Tehnološki park 21; 1000 Ljubljana Slovenia

4. University of Ljubljana

Funder

Javna Agencija za Raziskovalno Dejavnost RS

Publisher

Wiley

Subject

Food Science

Reference34 articles.

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2. Metabolism of volatile phenolic compounds from hydroxycinnamic acids by Brettanomyces yeast;Heresztyn;Arch. Microbiol.,1986

3. The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines;Chatonnet;Am. J. Enol. Vitic.,1995

4. The biotransformation of simple phenolic compounds by Brettanomyces anomalus;Edlin;FEMS Microbiol. Lett.,1995

5. Effect of oxygen and acetoin on growth and metabolite production by the yeast Brettanomyces intermedius;Wijsman;Antonie Van Leeuwenhoek,1984

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