Alcoholic chestnut fermentation in mixed culture. Compatibility criteria between Aspergillus oryzae and Saccharomyces cerevisiae strains

Bioresource Technology

Volumn 99, Issue 15, 2008, Pages 7255-7263

  Murado, Miguel Anxo ^a   Pastrana, Lorenzo ^b   Vázquez, José Antonio ^a   Mirón, Jesús ^a   González, María Pilar ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b UNIVERSITY OF VIGO   (Spain)

Author keywords

Alcoholic fermentation; Chestnut fermentation; Yeast fungus mixed cultures

Indexed keywords

ALCOHOLS; BAGASSE; CULTIVATION; FERMENTATION;

ALCOHOLIC FERMENTATION; CHESTNUT FERMENTATION; YEAST-FUNGUS MIXED CULTURES;

FUNGI;

KOJIC ACID;

ALCOHOLS; BAGASSE; CULTIVATION; FERMENTATION; FUNGI;

ALCOHOL; FERMENTATION; FUNGUS; NUT; YEAST;

ARTICLE; ASPERGILLUS ORYZAE; CHESTNUT; FERMENTATION; NONHUMAN; PRIORITY JOURNAL; SACCHAROMYCES CEREVISIAE; SOLID WASTE MANAGEMENT;

ASPERGILLUS ORYZAE; ETHANOL; FERMENTATION; SACCHAROMYCES CEREVISIAE; SENSITIVITY AND SPECIFICITY;

ASPERGILLUS ORYZAE; FUNGI; SACCHAROMYCES CEREVISIAE;

EID: 44649127423     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2007.12.053     Document Type: Article

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