Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 92-97

  Gamero, A ^a   Manzanares, P ^a   Querol, A ^a   Belloch, C ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Beta d glucosidase; Geraniol bioconversion; Hybrids; Saccharomyces; Terpenes

Indexed keywords

ALCOHOL; BETA GLUCOSIDASE; CITRONELLOL; GERANIOL; LINALOOL; NEROL; TERPENE; TERPINEOL;

ALCOHOL PRODUCTION; ARTICLE; BIOTRANSFORMATION; ENZYME ACTIVITY; FERMENTATION; FUNGAL CELL; FUNGAL STRAIN; FUNGUS GROWTH; HYBRID; LOW TEMPERATURE; NONHUMAN; SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII; WINE; YEAST;

ALCOHOLS; BETA-GLUCOSIDASE; CULTURE MEDIA; FERMENTATION; FOOD MICROBIOLOGY; MONOTERPENES; SACCHAROMYCES; TERPENES; WINE;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES KUDRIAVZEVII;

EID: 79951551950     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.034     Document Type: Article

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