Evaluation of the Potential Production of Ethanol byCandida ZemplininaYeast with Regard to Beer Fermentation-Reference-Cited by-同舟云学术

Evaluation of the Potential Production of Ethanol byCandida ZemplininaYeast with Regard to Beer Fermentation

Published:2017-04 Issue:2 Volume:75 Page:130-135
ISSN:0361-0470
Container-title:Journal of the American Society of Brewing Chemists
language:en
Short-container-title:Journal of the American Society of Brewing Chemists

Author:

Estela-Escalante Waldir D.¹,Moscosa-Santillán Mario,González-Ramírez José E.,Rosales-Mendoza Sergio²

Affiliation:

1. Universidad Nacional Mayor de San Marcos, Facultad de Química e Ingeniería Química Escuela Académico Profesional de Ingeniería Agroindustrial, Lima 01, Perú

2. Universidad Autónoma de San Luís Potosí, Facultad de Ciencias Químicas, San Luis Potosí 78210, Mexico

Publisher

Informa UK Limited

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1094/ASBCJ-2017-2532-01

Reference34 articles.

1. Effect of sterol side chains on growth and membrane fatty acid composition of Saccharomyces cerevisiae

2. Banana as Adjunct in Beer Production: Applicability and Performance of Fermentative Parameters

3. High gravity brewing: Nutrient enhanced production of high concentrations of ethanol by brewing yeast

4. High-Gravity Brewing: Effects of Nutrition on Yeast Composition, Fermentative Ability, and Alcohol Production

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