Acetic acid production by Dekkera/Brettanomyces yeasts

Yeast belonging to the genera Brettanomyces and Dekkera are noted for spoiling cellar and bottled wine through the production of haze, turbidity and acetic acid. However, I was unable to find information on the use of these yeasts for the expressed purpose of acetic acid production. Sixty yeast stra...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	World journal of microbiology & biotechnology 2002-04, Vol.18 (3), p.271-275
1. Verfasser:	FREER, S. N
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Acid production Acids Biological and medical sciences Biotechnology Energy sources Ethanol Fermentation Fundamental and applied biological sciences. Psychology Glucose Methods. Procedures. Technologies Microbial engineering. Fermentation and microbial culture technology Microbiology Turbidity Yeast Yeasts
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!