Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice

Enzyme and Microbial Technology

Volumn 42, Issue 7, 2008, Pages 608-616

  Díaz Montaño, Dulce M ^a   Délia, Marie Line ^b   Estarrón Espinosa, Mirna ^a   Strehaiano, Pierre ^b  

^a CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

^b CNRS   (France)

Author keywords

Agave; Alcoholic fermentation; Kloeckera; Saccharomyces; Tequila

Indexed keywords

AMINO ACIDS; AMMONIUM COMPOUNDS; BIOMASS; ETHANOL; FERMENTATION; PLANTS (BOTANY);

AGAVE; ALCOHOLIC FERMENTATION; AROMA COMPOUNDS; KLOECKERA; SACCHAROMYCES; TEQUILA; TOXIC COMPOUNDS;

YEAST;

2 PHENYLETHYL ACETATE; ACETALDEHYDE; ACETIC ACID; ACETIC ACID ETHYL ESTER; ALCOHOL; AMMONIUM SULFATE; FLAVORING AGENT; GLYCEROL; HEXANOIC ACID ETHYL ESTER; ISOBUTANOL; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; METHANOL; PENTANOL; PHENETHYL ALCOHOL; PROPANOL; SUCCINIC ACID;

AGAVE; AGAVE TEQUILANA; ALCOHOL TOLERANCE; ALCOHOLIC BEVERAGE; AMINO ACID COMPOSITION; ARTICLE; BIOMASS; CONCENTRATION (PARAMETERS); FERMENTATION; FRUIT JUICE; FUNGAL STRAIN; FUNGUS GROWTH; KLOECKERA AFRICANA; KLOECKERA APICULATA; NONHUMAN; SACCHAROMYCES CEREVISIAE; TEQUILA; YEAST;

AGAVE; AGAVE TEQUILANA; HANSENIASPORA UVARUM; KLOECKERA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 42749083795     PISSN: 01410229     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.enzmictec.2007.12.007     Document Type: Article

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