Evaluation of bacterial contamination in a fed-batch alcoholic fermentation process

World Journal of Microbiology and Biotechnology

Volumn 10, Issue 6, 1994, Pages 697-699

  de Oliva Neto, P ^a   Yokoya, F ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Alcoholic fermentation; bacterial contamination; fed batch process; Lactobacillus fermentum

Indexed keywords

EID: 0027954163     PISSN: 09593993     EISSN: 15730972     Source Type: Journal    
DOI: 10.1007/BF00327963     Document Type: Article

References (16)

1. Effect of microorganism contaminants of alcoholic fermentation in microdistilleries S.T.A.B.
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3. Mixed culture fermentation of cucumber juice with Lactobacillus plantarum and yeasts
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6. Alcohol fermentation by yeast—the effect of environmental and other variables
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8. By product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae
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11. Numerical taxonomy of some Leuconostoc and related bacteria from Scotch whisky distilleries
12. The nature of the growth of Streptococcus lactis on yeast extract
13. Contamination of alcoholic fermentation—“yeast floculation”
14. Characteristics of yeast floculation by Lactobacillus fermentum