Effect of Initial PH on Growth Characteristics and Fermentation Properties of Saccharomyces cerevisiae

Journal of Food Science

Volumn 80, Issue 4, 2015, Pages M800-M808

  Liu, Xingyan ^a,b   Jia, Bo ^a   Sun, Xiangyu ^a   Ai, Jingya ^a   Wang, Lihua ^a   Wang, Cheng ^a   Zhao, Fang ^a   Zhan, Jicheng ^a   Huang, Weidong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b SICHUAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Fermentation; Growth; Initial pH; Saccharomyces cerevisiae

Indexed keywords

SACCHAROMYCES CEREVISIAE;

ACETIC ACID; ALCOHOL; GLYCEROL; SUCCINIC ACID;

ANALYSIS; FERMENTATION; GROWTH, DEVELOPMENT AND AGING; HUMAN; METABOLISM; PH; SACCHAROMYCES CEREVISIAE; WINE;

ACETIC ACID; ETHANOL; FERMENTATION; GLYCEROL; HUMANS; HYDROGEN-ION CONCENTRATION; SACCHAROMYCES CEREVISIAE; SUCCINIC ACID; WINE;

EID: 84927657243     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12813     Document Type: Article

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