Quality evaluation of naturally fermented alcoholic beverages, microbiological examination of source of fermentation and ethanol productivity of the isolates

Acta Alimentaria

Volumn 29, Issue 4, 2000, Pages 323-334

  Joshi, V K ^a   Sandhu, D K ^b  

^a DR Y S PARMAR UNIVERSITY OF HORTICULTURE AND FORESTRY   (India)

^b GURU NANAK DEV UNIVERSITY   (India)

Author keywords

Alcoholic beverages; Methanol; Natural sources of fermentation; Quality; Saccharomyces

Indexed keywords

ASPERGILLUS FLAVUS; ASPERGILLUS ORYZAE; BRETTANOMYCES; FUNGI; LEUCONOSTOC; MUCOR; PEDIOCOCCUS; PSEUDOMONAS; RHIZOPUS; SACCHAROMYCES; SCYTALIDIUM; TORULA;

EID: 0034416894     PISSN: 01393006     EISSN: None     Source Type: Journal    
DOI: 10.1556/AAlim.29.2000.4.2     Document Type: Article

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