Optimization of acetoin production by Hanseniaspora guilliermondii using experimental design

Author:

Teixeira R.M.1,Cavalheiro D.1,Ninow J.L.1,Furigo Jr. A.1

Affiliation:

1. Federal University of Santa Catarina, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

General Chemical Engineering

Reference9 articles.

1. Planejamento e Otimização de Experimentos;Barros Neto B.,1995

2. Enzymes and Food Flavor: A Review;Christen P.;Food Biotechnology,1994

3. Biosynthesis of Diacetyl in Bacteria and Yeast;Chuang L.;Journal of Bacteriology,1968

4. Enzymatic and Microbial Generation of Flavors;Gatfield I.L.;Perfumer & Flavorist,1995

5. The Effect of Saccharomyces cerevisae Strains on the Formation of Acetaldehyde and Acetoin During Fermentation: Proceedings of Technical Meeting of European Brewing Convention;Romano P.,1992

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