Improving traditional fermented beverages: How to evolve from spontaneous to directed fermentation

Engineering in Life Sciences

Volumn 12, Issue 4, 2012, Pages 410-418

  Navarrete Bolaños, José Luis ^a  

^a DEPARTAMENTO DE INGENIERÍA QUÍMICA   (Mexico)

Author keywords

Beverages; Fermented; Food; Mixed cultures; Yeast

Indexed keywords

AROMATIC PROFILES; ENVIRONMENTAL CONDITIONS; FERMENTATION PROCESS; FERMENTED; FERMENTED BEVERAGES; FERMENTED FOODS; INOCULATED FERMENTATION; METABOLIC CAPACITIES; MIXED CULTURES; NATURAL ECOSYSTEM; OPERATING CONDITION; PREMIUM-QUALITY PRODUCTS; PURE CULTURE; QUALITY PRODUCT; SELECTED STRAINS; SPONTANEOUS FERMENTATION; STRAIN SELECTION;

BEVERAGES; FOOD PRODUCTS; MICROORGANISMS; YEAST;

FERMENTATION;

BIOTECHNOLOGY; ENVIRONMENTAL CONDITIONS; FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; INOCULATION; METABOLISM; PHYSICOCHEMICAL PROPERTY; YEAST;

APPLE JUICE; CIDER; FERMENTATION; FOOD PROCESSING; GRAPE JUICE; MICROBIAL ACTIVITY; MICROBIAL DIVERSITY; NONHUMAN; ORGANISMAL INTERACTION; REVIEW; SACCHAROMYCES; WINE; WINE INDUSTRY; YEAST;

EID: 84865561767     PISSN: 16180240     EISSN: 16182863     Source Type: Journal    
DOI: 10.1002/elsc.201100128     Document Type: Review

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