Altered patterns of maltose and glucose fermentation by brewing and wine yeasts influenced by the complexity of nitrogen source

Journal of the Institute of Brewing

Volumn 112, Issue 2, 2006, Pages 84-91

  Batistote, Margareth ^a   Helena Da Cruz, Sandra ^b   Ernandes, José Roberto ^a  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Amino acids; Fermentation; Glucose utilization; Incomplete fermentation; Maltose utilization; Nitrogen metabolism; Peptides; Saccharomyces; Yeast

Indexed keywords

FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 33748286711     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2006.tb00235.x     Document Type: Article

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