Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice
- Autor
- DIAZ-MONTANO, Dulce M1 ; DELIA, Mane-Line2 ; ESTARRON-ESPINOSA, Mima1 ; STREHAIANO, Pierre2
[1] CIATEJ-Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Av. Normalistas 800, Col. Colinas de la Normal, 44270 Guadalajara, Jalisco, Mexico
[2] Laboratoire de Génie Chimique-CNRS UMR 5503, Ecole Nationale Supérieure des Ingénieurs en Arts Chimiques et Technologiques, Site de Basso Cambo BP 1301, 5 rue Paulin Talabot, 31106 Toulouse, France - Fuente
Enzyme and microbial technology. 2008, Vol 42, Num 7, pp 608-616, 9 p ; ref : 38 ref
- CODEN
- EMTED2
- ISSN
- 0141-0229
- Campo Científico
- Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
- Editor
- Elsevier Science, Amsterdam
- País de la publicación
- Netherlands
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Agave Alcoholic fermentation Kloeckera Saccharomyces Tequila
- Palabra clave (fr)
- Arôme Fermentation alcoolique Kloeckera Levure Production Saccharomyces Ascomycota Fungi Imperfecti Fungi
- Palabra clave (in)
- Aroma Alcoholic fermentation Kloeckera Yeast Production Saccharomyces Ascomycota Fungi Imperfecti Fungi
- Palabra clave (es)
- Aroma Fermentación alcohólica Kloeckera Levadura Producción Saccharomyces Ascomycota Fungi Imperfecti Fungi
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology
- Disciplina
- Biotechnology
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 20378686
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.enzmictec.2007.12.007 
https://dx.doi.org/10.1016/j.enzmictec.2007.12.007
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