Fermentative capacity ofKluyveromyces marxianusandSaccharomyces cerevisiaeafter oxidative stress-Reference-Cited by-同舟云学术

Fermentative capacity ofKluyveromyces marxianusandSaccharomyces cerevisiaeafter oxidative stress

Published:2017-09-11 Issue:4 Volume:123 Page:519-526
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Arellano-Plaza Melchor¹,Noriega-Cisneros Ruth²,Clemente-Guerrero Mónica²,González-Hernández Juan Carlos³,Robles-Herrera Patsy Dayana¹,Manzo-Ávalos Salvador²,Saavedra-Molina Alfredo²,Gschaedler-Mathis Anne¹

Affiliation:

1. Biotecnologia Industrial; Centro de Investigacion y Asistencia en Tecnologia y Diseno del Estado de Jalisco; 98806, Av. Normalistas 800, C.P 44270 Guadalajara Jal Mexico

2. Instituto de Investigaciones Químico-Biológicas; Universidad Michoacana de San Nicolas de Hidalgo; 27852 Edificio B-3, C.U. Morelia Michoacán Mexico

3. Instituto Tecnologico de Morelia; 113862 Avenida Tecnológico #1500 Morelia Michoacan Mexico

Funder

Consejo de Investigación Científica. UMSNH

Consejo Nacional de Ciencia y Tecnología, Mexcio

Publisher

Wiley

Subject

Food Science

Reference43 articles.

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2. Analysis of stress resistance of commercial wine yeast strains;Carrasco;Arch. Microbiol.,2001

3. Yeast diversity and native vigor for flavor phenotypes;Carrau;Trends Biotechnol.,2015