The effects of co-culturing non-Saccharomyces yeasts with S. cerevisiae on the sugar cane spirit (cachaça) fermentation process

By Duarte Whasley   Amorim Juliana   Schwan Rosane  

Antonie van Leeuwenhoek, Vol. 103, Iss. 1, 2013-01 ,pp. : 175-194

Springer Publishing Company

Access to resources Recommend Favorite

Growth and fermentation behaviour of Brettanomyces/Dekkera yeasts under different conditions of aerobiosis

By Ciani M.  

World Journal of Microbiology and Biotechnology, Vol. 19, Iss. 4, 2003-06 ,pp. : 419-422

Springer Publishing Company

Access to resources Recommend Favorite

Fermentation characteristics as criteria for selection of cachaça yeast

By Oliveira Evelyn Souza  

World Journal of Microbiology and Biotechnology, Vol. 20, Iss. 1, 2004-02 ,pp. : 19-24

Springer Publishing Company

Access to resources Recommend Favorite

The Production of Volatile Compounds by Yeasts Isolated from Small Brazilian cachaça distilleries

By Oliveira Evelyn   Rosa Carlos   Morgano Marcelo   Serra Gil  

World Journal of Microbiology and Biotechnology, Vol. 21, Iss. 8-9, 2005-12 ,pp. : 1569-1576

Springer Publishing Company

Access to resources Recommend Favorite

The Activity of Key Enzymes in Xylose-Assimilating Yeasts at Different Rates of Oxygen Transfer to the Fermentation Medium

By Yablochkova E. N.   Bolotnikova O. I.   Mikhailova N. P.   Nemova N. N.   Ginak A. I.  

Microbiology, Vol. 73, Iss. 2, 2004-03 ,pp. : 129-133

MAIK Nauka/Interperiodica

Access to resources Recommend Favorite