Fermentation of apple juice with a selected yeast strain isolated from the fermented foods of himalayan regions and its organoleptic properties

Frontiers in Microbiology

Volumn 7, Issue JUN, 2016, Pages

  Kanwar, S S ^a   Keshani, ^a  

^a CSK HIMACHAL PRADESH AGRICULTURAL UNIVERSITY   (India)

Author keywords

Apple cider; ATF1 gene; Fermented foods; Saccharomyces cerevisiae; Western Himalayas

Indexed keywords

ACTIVATING TRANSCRIPTION FACTOR 1;

AMINO ACID SEQUENCE; APPLE JUICE; ARTICLE; ATF1 GENE; CIDER; FERMENTATION; GENE; GENE EXPRESSION; GENE SEQUENCE; INDIA; NONHUMAN; OPEN READING FRAME; ORGANOLEPTIC PROPERTY; PHYLOGENETIC TREE; PHYSICAL CHEMISTRY; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SENSORY ANALYSIS; SEQUENCE ALIGNMENT;

EID: 84980395613     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.01012     Document Type: Article

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