Some effects of lactic acid bacteria on laboratory-scale yeast fermentations
- Author
- MAKANJUOLA, D. B; TYMON, A; SPRINGHAM, D. G
Queen Mary Westfield coll., school biological sci., London, United Kingdom - Source
Enzyme and microbial technology. 1992, Vol 14, Num 5, pp 350-357 ; ref : 21 ref
- CODEN
- EMTED2
- ISSN
- 0141-0229
- Scientific domain
- Biochemistry, molecular biology, biophysics; Biotechnology; Microbiology, infectious diseases
- Publisher
- Elsevier Science, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Keyword (fr)
- Bactérie lactique Biotechnologie Contamination Echelle laboratoire Ethanol Fermentation alcoolique Floculation Levure Malt Whisky
- Keyword (en)
- Lactic acid bacteria Biotechnology Contamination Laboratory scale Ethanol Alcoholic fermentation Flocculation Yeast Malt Whisky
- Keyword (es)
- Bacteria láctica Biotecnología Contaminación Escala laboratorio Etanol Fermentación alcohólica Floculación Levadura Malta Whisky
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C02 Brandies, spirituous liquors
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5283324
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
10.1016/0141-0229(92)90002-6 
https://dx.doi.org/10.1016/0141-0229(92)90002-6
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