Synergism among lactic acid, sulfite, pH and ethanol in alcoholic fermentation of Saccharomyces cerevisiae (PE-2 and M-26)

World Journal of Microbiology and Biotechnology

Volumn 22, Issue 2, 2006, Pages 177-182

  Dorta, C ^a   Oliva Neto, P ^a   De Abreu Neto, M S ^a   Nicolau Junior, N ^a   Nagashima, A I ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

Author keywords

Ethanol; Fermentative stress; Lactic acid; Low pH; Saccharomyces cerevisiae; Sulfite

Indexed keywords

CONTAMINATION; ETHANOL; FERMENTATION; INORGANIC ACIDS; PH EFFECTS;

FERMENTATIVE STRESS; LACTIC ACID; LOW PH; SACCHAROMYCES CEREVISIAE; SULFITE;

ALCOHOLS;

BACTERIA (MICROORGANISMS); SACCHAROMYCES CEREVISIAE;

EID: 33645002074     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-005-9016-1     Document Type: Article

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