Growth and fermentation characteristics of Saccharomyces cerevisiae NK28 isolated from kiwi fruit

Journal of Microbiology and Biotechnology

Volumn 23, Issue 9, 2013, Pages 1253-1259

  Lee, Jong Sub ^a   Park, Eun Hee ^a   Kim, Jung Wan ^b   Yeo, Soo Hwan ^c   Kim, Myoung Dong ^a  

^a Kangwon National University   (South Korea)

^b SolarLight Ltd   (South Korea)

^c National Institute of Animal Science   (South Korea)

Author keywords

Ethanol; Fermentation; Fermentation inhibitor; Saccharomyces cerevisiae; Tolerance

Indexed keywords

GLUCOSE;

ACIDITY; ALCOHOL PRODUCTION; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FERMENTATION TECHNIQUE; FUNGUS CULTURE; FUNGUS GROWTH; FUNGUS ISOLATION; HEAT TOLERANCE; KIWIFRUIT; NONHUMAN; SACCHAROMYCES CEREVISIAE; TEMPERATURE SENSITIVITY; VOLUMETRY;

ACTINIDIA; BIOREACTORS; CULTURE MEDIA; ETHANOL; FERMENTATION; FRUIT; GLUCOSE; SACCHAROMYCES CEREVISIAE;

EID: 84884678366     PISSN: 10177825     EISSN: 17388872     Source Type: Journal    
DOI: 10.4014/jmb.1307.07050     Document Type: Article

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