Isolation of Saccharomyces cerevisiae strains producing higher levels of flavoring compounds for production of "cachaça" the Brazilian sugarcane spirit

International Journal of Food Microbiology

Volumn 108, Issue 1, 2006, Pages 51-59

  De Araújo Vicente, Maristela ^a   Fietto, Luciano Gomes ^a   De Miranda Castro, Ieso ^a   Gonçalves Dos Santos, Ana Nery ^b   Coutrim, Maurício Xavier ^b   Brandão, Rogelio Lopes ^a  

^a Laboratorio de Biologia Celular e Molecular   (Brazil)

^b FEDERAL UNIVERSITY OF OURO PRETO   (Brazil)

Author keywords

Flavoring compounds; Saccharomyces cerevisiae; Sugar cane spirit

Indexed keywords

5,5,5 TRIFLUORO DL LEUCINE; ALCOHOL; CERULENIN; FLAVORING AGENT; HEXANOIC ACID; ISOPENTYL ALCOHOL; LEUCINE; SUCROSE; UNCLASSIFIED DRUG;

ARTICLE; BRAZIL; FERMENTATION; HIGH TEMPERATURE PROCEDURES; NONHUMAN; SACCHAROMYCES CEREVISIAE; SUGARCANE; WINE;

ADAPTATION, PHYSIOLOGICAL; ALCOHOLIC BEVERAGES; BRAZIL; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; SACCHAROMYCES CEREVISIAE; SACCHARUM; SUCROSE; TASTE;

SACCHAROMYCES CEREVISIAE; SACCHARUM; SACCHARUM HYBRID CULTIVAR; TRIFLUORO;

EID: 33645408782     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.10.018     Document Type: Article

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