Removing gluconic acid by using different treatments with a Schizosaccharomyces pombe mutant: Effect on fermentation byproducts

Food Chemistry

Volumn 104, Issue 2, 2007, Pages 457-465

  Peinado, Rafael A ^a   Moreno, Juan J ^a   Maestre, Oscar ^a   Mauricio, Juan C ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Amino acids; Fermentation; Gluconic acid; Saccharomyces cerevisiae; Schizosaccharomyces pombe; Volatile compounds

Indexed keywords

GLUCONIC ACID; VOLATILE AGENT;

ARTICLE; FERMENTATION; FERMENTATION MEDIUM; FUNGAL STRAIN; INOCULATION; QUANTITATIVE ASSAY; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; WINE INDUSTRY;

SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE;

EID: 34247536318     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.11.070     Document Type: Article

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