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

Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa. The fruit contains high concentrations of l-malic acid, ascorbic acid, and phenolic acids. Kei-apple juice was sequentially inoculated with Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts. A reference ferme...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	International journal of food microbiology 2017-09, Vol.257, p.232-237
Hauptverfasser:	Minnaar, P.P., Jolly, N.P., Paulsen, V., Du Plessis, H.W., Van Der Rijst, M.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acidity Alcohols Aroma Ascorbic acid Ascorbic Acid - analysis Bioreactors Chlorogenic acid Chlorogenic Acid - analysis Dovyalis caffra Effects Ethanol - analysis Evergreen trees Fermentation Flavoring Agents - analysis Fruit - chemistry Fruit - metabolism Fruits Hydroxybenzoates - analysis Kei-apple l-Malic acid Malates - analysis Malic acid Odorants - analysis Odors pH effects Phenolic acids Phenols Protocatechuic acid Saccharomyces cerevisiae Saccharomyces cerevisiae - metabolism Salicaceae - microbiology Schizosaccharomyces - metabolism Schizosaccharomyces pombe Sensory evaluation Wine Wine - analysis Wine - microbiology Wines Yeast Yeasts
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!