Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis

Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis

This article proposes an approach based on the evaluation of CO2 produced by Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var. pastorianus, Kazachstania exigua, as a function of different media (laboratory media with glucose and...

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Bibliographic Details
Main Authors: Francesco Pio CASANOVA, Antonio BEVILACQUA, Leonardo PETRUZZI, Milena SINIGAGLIA, Maria Rosaria CORBO
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2015-02-01
Series:Czech Journal of Food Sciences
Subjects:
carbon dioxide
modelling
metabolic response
gompertz equation
attenuation
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-201501-0003_fermentative-activity-of-promising-yeasts-for-cereal-based-beverages-using-co2-headspace-analysis.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-201501-0003_fermentative-activity-of-promising-yeasts-for-cereal-based-beverages-using-co2-headspace-analysis.php

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