Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production

• Arnoldo Lopez-Alvarez

• Alma Laura Diaz-Perez

• Carlos Sosa-Aguirre

収録刊行物

• Journal of bioscience and bioengineering

  Journal of bioscience and bioengineering 113 (5), 614-618, 2012-05

  Suita : Society for Biotechnology

キーワード

• Agave tequilana
• Kluyveromyces marxianus
• Volatile compounds
• Alcoholic fermentation
• Tequila

詳細情報

• CRID: 1523669555082779520
• NII論文ID: 110009456902
• NII書誌ID: AA11307678
• ISSN: 13891723
• DOI: 10.1016/j.jbiosc.2011.12.015
• NDL書誌ID: 023665935
• Web Site: http://id.ndl.go.jp/bib/023665935
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I023665935
• Web Site: https://api.elsevier.com/content/article/PII:S1389172311005330?httpAccept=text/xml
• Web Site: https://api.elsevier.com/content/article/PII:S1389172311005330?httpAccept=text/plain
• 本文言語コード: en
• NDL 雑誌分類:
  • ZP15(科学技術--化学・化学工業--醗酵・微生物工学)
• データソース種別:
  • NDL
  • Crossref
  • CiNii Articles