Characteristics of alcoholic fermentation with the application of Saccharomyces cerevisiae yeasts: As-4 strain and I-7-43 fusant with amylolytic properties

Journal of Food Engineering

Volumn 76, Issue 4, 2006, Pages 500-505

  Kłosowski, Grzegorz ^a   Czupryński, Bogusław ^a   Wolska, Małgorzata ^a  

^a Institute of Agricultural and Food Biotechnology   (Poland)

Author keywords

Alcoholic fermentation; Fermentation by products; Hydrolysis of maize starch; Technology of pressureless liberation of starch (PLS)

Indexed keywords

ALCOHOLS; ALDEHYDES; CONCENTRATION (PROCESS); ENZYME KINETICS; ENZYMES; HYDROLYSIS; STARCH; YEAST;

ALCOHOLIC FERMENTATION; FERMENTATION BY-PRODUCTS; HYDROLYSIS OF MAIZE STARCH; TECHNOLOGY OF PRESSURELESS LIBERATION OF STARCH (PLS);

FERMENTATION;

FUNGI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE VAR. DIASTATICUS; ZEA MAYS;

EID: 33748692396     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.048     Document Type: Article

References (8)

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