Designer yeasts for the fermentation industry of the 21st century

Designer yeasts for the fermentation industry of the 21st century

La levadura Saccharomyces cerevisiae ha disfrutado de una larga y distinguida historia en la industria de la fermentacin̤. Debido a su eficiencia en producir etanol, S. cerevisae es, sin duda alguna, el microorganismo comercial ms̀ importante con estatus GRAS (Generally Regarded as Safe).Con el surg...

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Bibliografski detalji
Daljnji autori:	Pretorius Isak S., Toit Maret du, Rensburg Pierre van, Sveuciliste u Zagrebu * Prehrambeno-Biotehnoloski Fakultet,University of Zagreb, Faculty of Food Technology and Biotechnology
Format:	Knjiga
Jezik:	engleski
Teme:	Fermentacin̤ Levaduras Fermentation Yeast Fermentos Vinificacin̤ Ferments Vinification
Online pristup:	Designer yeasts for the fermentation industry of the 21st century
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

Slični predmeti

Using the immobilized yeasts as a way of increasing the performance and the economy the fermentative processes

Mitotic recombination and genetic changes in saccharomyces cerevisiae during wine fermentation

Determination of Yeast Killer Activity in Fermenting Sugarcane Juice Using Selected Ethanol-Making Strains

Characterization and functional analysis of the MAL and MPH Loci for Maltose Utilization in Some Ale and Lager Yeast Strains

Ecologa̕ de levaduras , seleccin̤ y adaptacin̤ a fermentaciones vn̕icas

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

General and microbiological aspects of solid substrate fermentation

Obtencin̤ y caracterizacin̤ de cepas autc̤tonas de levaduras para la elaboracin̤ estandarizada de vinos de calidad

Main characteristics and applications of solid substrate fermentation

Seleccin̤ de levaduras

Optimal control of a fermentation process

Dynamics of cocoa bean pulp degradation during cocoa bean fermentation , effects of yeast starter culture addition

Ethanol fermentation of a diluted molasses medium by saccharomyces cerevisiae immobilized on chrysotile

Yeast diversity and persistence in botrytis-affected wine fermentations

Feasibility of continuous main fermentation of beer using immobilized yeast

Continuous primary fermentation of beer , yeast immobilization kinetics and product quality

A neural network tool for brewery fermentations

Hybrid Modeling and Neural Prediction of the Wild Killer Yeast Fermentation Performance in a Wine Making Process

Static magnetic fields enhancement of saccharomyces cerevisae ethanolic fermentation

Microorganismos y chocolate

Assessment of VOC emissions and their control from baker<U+0092>s yeast manufacturing facilities

The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus 1174 under anaerobic conditions

Primary Beer Fermentation by Immobilized Yeast <U+0096> A Review on Flavour Formation and Control Strategies

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Fermentación alcohólica de jugo de naranja con S. cerevisiae
Izdano: (2009)

General characteristics of fresh bakers yeast

Effect of brewer<U+0092>s raw material on the course of main fermentation

Hybridization and selection of accharomyces cerevisiae strains from Industrial baker<U+0092>s yeasts

Increasing of ethanol production in fermentation molasses by Rhyzozyme enzymatic complex

Ethanolic fermentation of sucrose, sugarcane juice and molasses by escherichia coli strain KO11 and klebsiella oxytoca strain P2

Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation

Isolation and characterization of a gene specific to lager brewing yeast that encodes a branched-Chain amino acid permease

Caracterizacin̤ de los racimos, evaluacin̤ del potencial productivo y enolg̤ico de diferentes cvs. de Vitis vinf̕era L. en las comunas de Coelemu y Trehuaco

Estrategias para estimar el nivel de maduracin̤ en uvas para vinificacin̤

Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans

Mejoramiento del proceso de fermentacin̤ del cacao (Theobroma cacao L.) variedad nacional y variedad CCN51

Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates

Selection and improvement of wine yeasts

Improvement of cocoa beans fermentation by LAB starter addition

Yeast activity monitoring by fluorescent methods