Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation

World Journal of Microbiology and Biotechnology

Volumn 29, Issue 5, 2013, Pages 875-881

  Amaya Delgado, L ^a   Herrera Lopez E J ^a   Arrizon, Javier ^a   Arellano Plaza, M ^a   Gschaedler, A ^a  

^a CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

Author keywords

Kluyveromyces marxianus; Non Saccharomyces; Pichia kluyveri; Saccharomyces cerevisiae; Tequila

Indexed keywords

ALCOHOLIC BEVERAGES; FERMENTATION; METHANOL; VOLATILE ORGANIC COMPOUNDS;

FERMENTATION EFFICIENCY; KLUYVEROMYCES MARXIANUS; NON-SACCHAROMYCES; NON-SACCHAROMYCES YEASTS; PICHIA KLUYVERI; SACCHAROMYCES CEREVISIAE YEAST; SPONTANEOUS FERMENTATION; TEQUILA;

YEAST;

AGAVE TEQUILANA; KLUYVEROMYCES MARXIANUS; PICHIA; PICHIA KLUYVERI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 84875698576     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11274-012-1242-8     Document Type: Article

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