A Novel extracellular β-glucosidase from Trichosporon asahii: Yield prediction, evaluation and application for aroma enhancement of cabernet sauvignon

Journal of Food Science

Volumn 77, Issue 8, 2012, Pages

  Wang, Yuxia ^a   Xu, Yan ^a   Li, Jiming ^b  

^a JIANGNAN UNIVERSITY   (China)

^b Changyu Group Co Ltd   (China)

Author keywords

glucosidase; Aromatic precursor; Production improvement; Trichosporon asahii; Wine aroma

Indexed keywords

ALCOHOL; BETA GLUCOSIDASE; GLUCOSE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BIOSYNTHESIS; CHEMISTRY; CULTURE MEDIUM; ENZYMOLOGY; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; ODOR; PH; TRICHOSPORON; VITIS; WINE;

BETA-GLUCOSIDASE; CULTURE MEDIA; ETHANOL; FOOD HANDLING; FOOD MICROBIOLOGY; GLUCOSE; HUMANS; HYDROGEN-ION CONCENTRATION; ODORS; SMELL; TRICHOSPORON; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

TRICHOSPORON ASAHII; VITACEAE;

EID: 84864615532     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02705.x     Document Type: Article

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