Fruity flavour production by Ceratocystis fimbriata grown on coffee husk in solid-state fermentation

Process Biochemistry

Volumn 35, Issue 8, 2000, Pages 857-861

  Soares, Marlene ^a   Christen, Pierre ^b   Pandey, Ashok ^a   Soccol, Carlos Ricardo ^a  

^a Ctro de Cie Agrarias Univ F   (Brazil)

^b INSTITUT DE RECHERCHE POUR LE DÉVELOPPEMENT   (France)

Author keywords

Ceratocystis fimbriata; Coffee husk; Flavour compounds; Gompertz model; Solid state fermentation

Indexed keywords

ACETIC ACID; BUTYRIC ACID ETHYL ESTER; FLAVORING AGENT; GLUCOSE; HEXANOIC ACID; ISOPENTYL ACETATE; SOYBEAN OIL; VOLATILE AGENT;

ARTICLE; BIOSYNTHESIS; BIOTRANSFORMATION; CERATOCYSTIS FIMBRIATA; COFFEE; FERMENTATION; FUNGUS; SOLID STATE; SYNTHESIS;

ANANAS COMOSUS; CERATOCYSTIS FIMBRIATA; FUNGI; GLYCINE MAX;

EID: 0034021993     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0032-9592(99)00144-2     Document Type: Article

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