The influence of nitrogen and biotin interactions on the performance of Saccharomyces in alcoholic fermentations

Journal of Applied Microbiology

Volumn 102, Issue 2, 2007, Pages 390-400

  Bohlscheid, J C ^a   Fellman, J K ^a   Wang, X D ^b   Ansen, D ^c   Edwards, C G ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b MCMASTER UNIVERSITY   (Canada)

^c Chambre d'Agriculture du Bas Rhin   (France)

Author keywords

Biotin; Esters; Fermentation; Higher alcohols; Hydrogen sulfide; Nitrogen; Saccharomyces

Indexed keywords

COENZYMES; FRUIT JUICES; HYDROGEN SULFIDE; NITROGEN; SULFUR DETERMINATION; YEAST;

ALCOHOLIC FERMENTATION; BIOTIN; FACTORIAL DESIGN; FERMENTATION RATE; FERMENTATION TIME; GRAPE JUICE; HIGHER ALCOHOLS; PERFORMANCE; SACCHAROMYCES; YEAST ASSIMILABLE NITROGENS;

FERMENTATION;

ALCOHOL; BIOTIN; FRUCTOSE; GLUCOSE; HYDROGEN SULFIDE; NITROGEN;

ALCOHOL; FERMENTATION; GROWTH RATE; HYDROGEN SULFIDE; MICROBIAL ACTIVITY; NITROGEN; VITAMIN; VOLATILE SUBSTANCE; YEAST;

ARTICLE; FERMENTATION; GRAPE JUICE; NONHUMAN; SACCHAROMYCES; YEAST;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 33846283811     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2006.03180.x     Document Type: Article

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