Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 101, Issue 2, 2012, Pages 379-392

  De Souza, Anderson Proust Gonçalves ^a   Vicente, Maristela De Araújo ^a   Klein, Raphael Contelli ^b   Fietto, Luciano Gomes ^b   Coutrim, Maurício Xavier ^a   De Cássia Franco Afonso, Robson José ^a   Araújo, Leandro Dias ^b   Da Silva, Paulo Henrique Alves ^b   Bouillet, Leoneide Érica Maduro ^a   Castro, Ieso Miranda ^a   Brandão, Rogelio Lopes ^a  

^a FEDERAL UNIVERSITY OF OURO PRETO   (Brazil)

^b FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Cacha a; Flavoring compounds; Saccharomyces cerevisiae; Starter selection

Indexed keywords

FLAVORING AGENT;

ARTICLE; ATF2 GENE; BAT1 GENE; BAT2 GENE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EEB1 GENE; FERMENTATION TECHNIQUE; FOOD BIOTECHNOLOGY; FUNGAL STRAIN; FUNGUS GROWTH; GENE; GENE EXPRESSION; NONHUMAN; PHENOTYPE; PRIORITY JOURNAL; RESTRICTION FRAGMENT LENGTH POLYMORPHISM; SEGREGATION ANALYSIS; STRAIN DIFFERENCE;

ALCOHOLIC BEVERAGES; ALCOHOLS; ESTERS; FERMENTATION; FLAVORING AGENTS; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES CEREVISIAE PROTEINS;

SACCHAROMYCES CEREVISIAE;

EID: 84857933022     PISSN: 00036072     EISSN: 15729699     Source Type: Journal    
DOI: 10.1007/s10482-011-9643-5     Document Type: Article

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