Evaluation of the liquid, solid and total fractions of beer, cider and wine lees as economic nutrient for xylitol production

Journal of Chemical Technology and Biotechnology

Volumn 90, Issue 6, 2015, Pages 1027-1039

  Pérez Bibbins, Belinda ^a   Torrado Agrasar, Ana ^a   Pérez Rodríguez, Noelia ^a   Aguilar Uscanga, María Guadalupe ^b   Domínguez, José Manuel ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

Author keywords

Cellular disruption; Debaryomyces hansenii; Economic nutrients; Lees; Xylitol

Indexed keywords

ANTIGEN-ANTIBODY REACTIONS; BEER; LIQUIDS; MOBILE SECURITY; NITROGEN; SUGAR SUBSTITUTES; WINE;

AVAILABLE NITROGEN; BIOTECHNOLOGICAL PROCESS; CELLULAR DISRUPTION; DEBARYOMYCES HANSENII; LEES; SYNTHETIC CONTROL; XYLITOL; XYLITOL PRODUCTIONS;

NUTRIENTS;

NITROGEN; TRACE ELEMENT; XYLITOL;

ALCOHOL PRODUCTION; ARTICLE; ATOMIC ABSORPTION; AUTOLYSIS; BEER; BIOTRANSFORMATION; CELL DISRUPTION; CIDER; CONTROLLED STUDY; CULTURE MEDIUM; DEBARYOMYCES HANSENII; DRY WEIGHT; FREEZE DRYING; MOISTURE; NONHUMAN; NUTRITIONAL REQUIREMENT; PRODUCTIVITY; WHITE WINE; WINE INDUSTRY;

DEBARYOMYCES HANSENII;

EID: 84928414875     PISSN: 02682575     EISSN: 10974660     Source Type: Journal    
DOI: 10.1002/jctb.4405     Document Type: Article

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