Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production-Reference-Cited by-同舟云学术

Effects of nitrogen supplementation on Saccharomyces cerevisiae JP14 fermentation for mead production

Published:2020-06 Issue:suppl 1 Volume:40 Page:336-343
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

ALMEIDA Eduardo Luís Menezes de¹,MOREIRA E SILVA Gustavo¹,VASSALLI Igor de Albuquerque¹,SILVA Mayara Salgado²,Santana Weyder Cristiano¹,SILVA Paulo Henrique Alves da¹,ELLER Monique Renon¹^ORCID

Affiliation:

1. Universidade Federal de Viçosa, Brasil

2. Campus Limoeiro do Norte, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v40s1/0101-2061-cta-fst11219.pdf

Reference39 articles.

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2. Effect of nutrient starvation on the cellular composition and metabolic capacity of Saccharomyces cerevisiae;Albers E.;Applied and Environmental Microbiology,2007

3. Influence of the nitrogen source on Saccharomyces cerevisiae anaerobic growth and product formation;Albers E.;Applied and Environmental Microbiology,1996

4. Alimentos e bebidas produzidos por fermentação;Aquarone E.,1983

5. The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation;Barbosa C.;International Journal of Food Microbiology,2012

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1. Genome assembly and variant analysis of two Saccharomyces cerevisiae strains isolated from stingless bee pollen;Gene;2024-11

2. Co-cultures of Saccharomyces cerevisiae strains JP14 and IM8 as strategy for high-quality mead production;European Food Research and Technology;2024-01-19

3. First‐ and second‐generation integrated process for bioethanol production: Fermentation of molasses diluted with hemicellulose hydrolysate by recombinant Saccharomyces cerevisiae;Biotechnology and Bioengineering;2024-01-04

4. Late Nitrogen Supplementation Partially Recovers Failed Fermentation During Mead Production;Industrial Biotechnology;2022-10-01

5. Use of sequentially inoculation of Saccharomyces cerevisiae and Hanseniaspora uvarum strains isolated from honey by-products to improve and stabilize the quality of mead produced in Sicily;Food Microbiology;2022-10