Profile of volatile compounds during papaya juice fermentation by a mixed culture of Saccharomyces cerevisiae and Williopsis saturnus

Food Microbiology

Volumn 27, Issue 7, 2010, Pages 853-861

  Lee, P R ^a   Ong, Y L ^a   Yu, B ^b   Curran, P ^b   Liu, S Q ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

Mixed culture; Papaya wine; Saccharomyces; Volatiles; Williopsis; Yeasts

Indexed keywords

ALCOHOL; VOLATILE FATTY ACID;

ARTICLE; BACTERIAL COUNT; BEVERAGE; FERMENTATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; PAPAYA; PH; SACCHAROMYCES CEREVISIAE; VOLATILIZATION; WILLIOPSIS; WINE;

BEVERAGES; CARICA; COLONY COUNT, MICROBIAL; ETHANOL; FATTY ACIDS, VOLATILE; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; INDUSTRIAL MICROBIOLOGY; SACCHAROMYCES CEREVISIAE; VOLATILIZATION; WILLIOPSIS; WINE;

CARICA PAPAYA; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; WILLIOPSIS; WILLIOPSIS SATURNUS; WILLIOPSIS SATURNUS VAR. MRAKII;

EID: 77955266648     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2010.05.010     Document Type: Article

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