Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice

International Journal of Food Microbiology

Volumn 257, Issue , 2017, Pages 232-237

  Minnaar, P P ^a   Jolly, N P ^a   Paulsen, V ^a   Du Plessis, H W ^a   Van Der Rijst, M ^b  

^a ARC INFRUITEC NIETVOORBIJ   (South Africa)

^b AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

Kei apple; L Malic acid; Phenolic acids; Saccharomyces cerevisiae; Schizosaccharomyces pombe; Sensory evaluation

Indexed keywords

ALCOHOL; CHLOROGENIC ACID; MALIC ACID; PHENOL DERIVATIVE; PROTOCATECHUIC ACID; ASCORBIC ACID; FLAVORING AGENT; FRAGRANCE; HYDROXYBENZOIC ACID DERIVATIVE; MALIC ACID DERIVATIVE; PHENOLIC ACID;

ACIDITY; AROMA; ARTICLE; DEGRADATION; DOVYALIS CAFFRA; FERMENTATION; INOCULATION; NONHUMAN; ODOR; PH; PHYSICAL CHEMISTRY; SACCHAROMYCES CEREVISIAE; SCHIZOSACCHAROMYCES POMBE; TREE; WINE; ANALYSIS; BIOREACTOR; CHEMISTRY; FRUIT; METABOLISM; MICROBIOLOGY; SALICACEAE; SCHIZOSACCHAROMYCES;

ASCORBIC ACID; BIOREACTORS; CHLOROGENIC ACID; ETHANOL; FERMENTATION; FLAVORING AGENTS; FRUIT; HYDROXYBENZOATES; MALATES; ODORANTS; SACCHAROMYCES CEREVISIAE; SALICACEAE; SCHIZOSACCHAROMYCES; WINE;

EID: 85021908116     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2017.07.004     Document Type: Article

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