Breeding an amylolytic yeast strain for alcoholic beverage production

Applied Biochemistry and Biotechnology

Volumn 163, Issue 6, 2011, Pages 693-706

  Cheng, Ming Chung ^a   Chang, Rei Chu ^b   Dent, Der Feng ^a   Hsieh, Pao Chuan ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b TAJEN UNIVERSITY   (Taiwan)

Author keywords

Flavor components; Glucoamylase consumption reduction; Monascus anka; Novel alcoholic beverages; Protoplast fusion; Schizosaccharomyces pombe

Indexed keywords

ALCOHOLIC BEVERAGES; GLUCOAMYLASE; MONASCUS; PROTOPLAST FUSION; SCHIZOSACCHAROMYCES POMBE;

FERMENTATION; HYDROLASES; WINE;

YEAST;

ACID PROTEINASE; AMYLASE; GLUCAN 1,4 ALPHA GLUCOSIDASE;

ALCOHOLIC BEVERAGE; ARTICLE; BREEDING; CARBON SOURCE; ENZYME ACTIVITY; FERMENTATION; MONASCUS; NONHUMAN; PROTOPLAST; RICE; SCHIZOSACCHAROMYCES POMBE; WINE; YEAST;

ADAPTATION, PHYSIOLOGICAL; ALCOHOLIC BEVERAGES; AMYLOSE; BIOMASS; BIOTECHNOLOGY; CARBON; CELL FUSION; CULTURE MEDIA; ENZYME ASSAYS; ETHANOL; FERMENTATION; MONASCUS; NITROGEN; PROTOPLASTS; SCHIZOSACCHAROMYCES; TASTE;

MONASCUS PURPUREUS; SCHIZOSACCHAROMYCES POMBE;

EID: 79952700586     PISSN: 02732289     EISSN: None     Source Type: Journal    
DOI: 10.1007/s12010-010-9075-0     Document Type: Article

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