Saccharomyces cerevisiae and Candida tropicalis as starter cultures for the alcoholic fermentation of tchapalo, a traditional sorghum beer

World Journal of Microbiology and Biotechnology

Volumn 26, Issue 4, 2010, Pages 693-699

  N'Guessan, Florent K ^a   N'Dri, Dénis Y ^a   Camara, Fatoumata ^a   Djè, Marcellin K ^a  

^a UNIVERSITÉ NANGUI ABROGOUA   (Côte d’Ivoire)

Author keywords

Candida tropicalis; Co culture; Fermentation; Pure culture; Saccharomyces cerevisiae; Tchapalo

Indexed keywords

2-BUTANONE; ALCOHOLIC FERMENTATION; CANDIDA TROPICALIS; COCULTURE; PURE CULTURE; S.CEREVISIAE; SACCHAROMYCES CEREVISIAE; STARTER CULTURES; TOTAL SOLUBLE SOLIDS; TOTAL SOLUBLE SOLIDS CONTENT;

BEVERAGES; ETHANOL; FERMENTATION; KETONES; ORGANIC ACIDS; YEAST;

STARTERS;

CANDIDA TROPICALIS; SACCHAROMYCES CEREVISIAE;

EID: 77951092902     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-009-0224-y     Document Type: Article

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