Increase of acetate ester-hydrolysing esterase activity in mixed cultures of Saccharomyces cerevisiae and Pichia anomala

Journal of Applied Microbiology

Volumn 104, Issue 4, 2008, Pages 1051-1058

  Kurita, O ^a  

^a Mie Prefectural Science and Technology Promotion Center   (Japan)

Author keywords

Brewery; Fermentation; Metabolism; Production; Yeasts

Indexed keywords

ALCOHOLIC BEVERAGES; ENZYMES; FERMENTATION; HYDROLYSIS; YEAST;

ESTERASE ACTIVITIES; ETHIDIUM BROMIDE; ETHYL-ACETATE; FLAVOR PROFILES; MIXED CULTURES; PICHIA ANOMALA; PURE CULTURE; S.CEREVISIAE; SENSORY QUALITIES; WILD TYPES;

ESTERS;

ACETIC ACID ETHYL ESTER; ESTERASE; ETHIDIUM BROMIDE;

ACETATE; ALCOHOL; CONCENTRATION (COMPOSITION); ENZYME ACTIVITY; ESTER; FERMENTATION; HYDROLYSIS; METABOLISM; MUTATION; YEAST;

ALCOHOLIC BEVERAGE; ARTICLE; BREWING; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME ANALYSIS; FERMENTATION TECHNIQUE; FUNGUS CULTURE; HYDROLYSIS; NONHUMAN; PICHIA; PICHIA ANOMALA; SACCHAROMYCES CEREVISIAE;

PICHIA; PICHIA ANOMALA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 40849083678     PISSN: 13645072     EISSN: 13652672     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2007.03625.x     Document Type: Article

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