Yeasts in malting, with special emphasis on Wickerhamomyces anomalus (synonym Pichia anomala)

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 99, Issue 1, 2011, Pages 75-84

  Laitila, Arja ^a   Sarlin, Tuija ^a   Raulio, Mari ^b   Wilhelmson, Annika ^a   Kotaviita, Erja ^c   Huttunen, Timo ^d   Juvonen, Riikka ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

^c Raisio Oyj   (Finland)

^d Viking Malt Lahti   (Finland)

Author keywords

Biocontrol; Fusarium; Lactic acid bacteria; Malting; Pichia; Wickerhamomyces; Yeast

Indexed keywords

HYDROPHOBIN;

ARTICLE; ASCOMYCETES; AUREOBASIDIUM; BARLEY; BASIDIOMYCETES; BEER; BIOCHEMISTRY; BIOLOGICAL CONTROL AGENT; BREWING; ENZYME SYNTHESIS; EXOPHIALA; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; FUNGUS CULTURE; FUNGUS GROWTH; FUSARIUM; HYDROLYSIS; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; MALTING; MOULD; NONHUMAN; PICHIA ANOMALA; PRIORITY JOURNAL;

ANTIBIOSIS; BEER; BIODIVERSITY; CEREALS; FERMENTATION; HORDEUM; SACCHAROMYCETALES;

AUREOBASIDIUM; EXOPHIALA; FUNGI; FUSARIUM; HORDEUM; LACTOBACILLUS PLANTARUM; PICHIA; PICHIA ANOMALA;

EID: 79451471430     PISSN: 00036072     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10482-010-9511-8     Document Type: Article

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