Alcoholic fermentation by the wild yeasts under thermal, osmotic and ethanol stress
Author:
Affiliation:
1. Universidade Estadual do Mato Grosso, Brasil
2. Universidade Católica de CampoGrande, Brasil
3. Universidade Estadual do Mato Grosso do Sul, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Multidisciplinary
Link
http://www.scielo.br/pdf/babt/v56n2/01.pdf
Reference27 articles.
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2. Microbiologia da fermentação alcoólica. A importância do monitoramento microbiológico em destilarias;Ceccato-Antonini SR.,2010
3. New Yeast Strains For Alcoholic Fermentation At Higher Sugar Concentrations;Bertolini MC;Biotechnol Lett.,1991
4. Avaliação de leveduras industriais na fermentação de suco de caju;Casimiro ARS,2000
5. Saccharomyces cerevisae strains with different degrees of ethanol tolerance exhibit diferent adaptative responses to produced ethanol;Chi Z;J Ind Microbiol Biotechnol.,2000
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