Improvement of growth, fermentative efficiency and ethanol tolerance of kloeckera africana during the fermentation of agave tequilana juice by addition of yeast extract

Journal of the Science of Food and Agriculture

Volumn 90, Issue 2, 2010, Pages 321-328

  Díaz Montaño, Dulce M ^a   Favela Torres, Ernesto ^a   Córdova, Jesus ^a  

^a INSTITUTO DERMATOLÓGICO DE JALISCO DR JOSÉ BARBA RUBIO   (Mexico)

Author keywords

Agave tequilana Weber cv. Azul; Alcoholic fermentation; Kloeckera africana; Nutritional limitation; Saccharomyces cerevisiae; Tequila

Indexed keywords

ALCOHOL; AMMONIUM PHOSPHATE; AMMONIUM SULFATE; NITROGEN; PHOSPHATE;

AGAVE; ALCOHOLIC BEVERAGE; ARTICLE; CULTURE TECHNIQUE; FERMENTATION; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HANSENIASPORA; METABOLISM; MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; YEAST;

AGAVE; ALCOHOLIC BEVERAGES; AMMONIUM SULFATE; CELL CULTURE TECHNIQUES; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; FOOD TECHNOLOGY; KLOECKERA; NITROGEN; PHOSPHATES; SACCHAROMYCES CEREVISIAE; YEASTS;

AGAVE; AGAVE TEQUILANA; HANSENIASPORA; KLOECKERA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 70849098856     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3820     Document Type: Article

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