Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production

Journal of Bioscience and Bioengineering

Volumn 113, Issue 5, 2012, Pages 614-618

  López Alvarez, Arnoldo ^a   Díaz Pérez, Alma Laura ^a   Sosa Aguirre, Carlos ^a   Macías Rodríguez, Lourdes ^a   Campos García, Jesús ^a  

^a UNIVERSIDAD MICHOACANA DE SAN NICOLÁS DE HIDALGO   (Mexico)

Author keywords

Agave tequilana; Alcoholic fermentation; Kluyveromyces marxianus; Tequila; Volatile compounds

Indexed keywords

AGAVE TEQUILANA; ALCOHOLIC FERMENTATION; KLUYVEROMYCES MARXIANUS; TEQUILA; VOLATILE COMPOUNDS;

ETHANOL; FERMENTATION; GLUCOSE; RNA; VOLATILE ORGANIC COMPOUNDS;

YEAST;

ALCOHOL; FRUCTOSE; GLUCOSE; RIBOSOME RNA; VOLATILE AGENT;

AGAVE; AGAVE MUST; ALCOHOL PRODUCTION; ALCOHOLIC BEVERAGE; ARTICLE; CELL SURVIVAL; FERMENTATION; FUNGUS ISOLATION; KLUYVEROMYCES MARXIANUS; NONHUMAN; RNA SEQUENCE; SACCHAROMYCES CEREVISIAE;

AGAVE; ALCOHOLIC BEVERAGES; CARBOHYDRATE METABOLISM; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; KLUYVEROMYCES; RNA, RIBOSOMAL; SACCHAROMYCES CEREVISIAE;

AGAVE; AGAVE TEQUILANA; KLUYVEROMYCES MARXIANUS; SACCHAROMYCES CEREVISIAE;

EID: 84859882009     PISSN: 13891723     EISSN: 13474421     Source Type: Journal    
DOI: 10.1016/j.jbiosc.2011.12.015     Document Type: Article

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