Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages

World Journal of Microbiology and Biotechnology

Volumn 15, Issue 4, 1999, Pages 451-454

  Romano, Patrizia ^a   Marchese, Rossella ^a   Laurita, Clara ^a   Saleano, Giovanni ^a   Turbanti, Luca ^b  

^a UNIVERSITY OF BASILICATA   (Italy)

^b UNIVERSITY OF FLORENCE   (Italy)

Author keywords

Feijoa juice fermentation; Saccharomycodes ludwigii; Secondary compounds

Indexed keywords

ACETIC ACID; FERMENTATION; FLAVOR; MICROBE METABOLISM; MICROBIOTECHNOLOGY; ODOR; STRAIN DIFFERENCE; TASTE;

ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA; FEIJOA; MALUS X DOMESTICA; SACCHAROMYCES CEREVISIAE; SACCHAROMYCODES LUDWIGII; VITIS SP.;

EID: 0032859934     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008948623024     Document Type: Article

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