Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits

International Journal of Food Microbiology

Volumn 166, Issue 3, 2013, Pages 426-432

  Nyanga, Loveness K ^a,b   Nout, Martinus J R ^b   Smid, Eddy J ^b   Boekhout, Teun ^c   Zwietering, Marcel H ^b  

^a UNIVERSITY OF ZIMBABWE   (Zimbabwe)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c CBS KNAW FUNGAL BIODIVERSITY CENTRE   (Netherlands)

Author keywords

Fermentation; Flavor; Masau juice; Volatile compounds; Wine; Yeast

Indexed keywords

ACETIC ACID ETHYL ESTER; ALCOHOL; ALCOHOL DERIVATIVE; BUTYRIC ACID ETHYL ESTER; CARBONYL DERIVATIVE; CARBOXYLIC ACID; ESTER; FATTY ACID; FATTY ACID ESTER; FLAVORING AGENT; FRUCTOSE; FURFURAL; GLUCOSE; HEXANOIC ACID; HEXANOIC ACID DERIVATIVE; ISOPENTYL ACETATE; ISOPENTYL ALCOHOL; ISOVALERIC ACID; OCTANOIC ACID; OCTANOIC ACID DERIVATIVE; PROPANOL; VOLATILE AGENT;

AERATION; ALCOHOL PRODUCTION; AROMA; ARTICLE; BIOTECHNOLOGICAL PRODUCTION; BROTH DILUTION; CONTROLLED STUDY; FERMENTATION; FRUIT JUICE; FUNGAL STRAIN; FUNGUS ISOLATION; NONHUMAN; PICHIA; SACCHAROMYCES CEREVISIAE; SACCHAROMYCOPSIS FIBULIGERA; SPECIES COMPARISON; WINE; YEAST; ZIMBABWE; ZIZIPHUS MAURITIANA;

PICHIA; PICHIA FABIANII; SACCHAROMYCES CEREVISIAE; SACCHAROMYCOPSIS FIBULIGERA; ZIZIPHUS MAURITIANA;

EID: 84883708176     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.08.003     Document Type: Article

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