Maitrise de la fermentation alcoolique sous stress éthanolique, thermique et osmotique de la souche Saccharomyces cerevisiae YS-DN1 en vue de la préparation du vinaigre de fruits

Maitrise de la fermentation alcoolique sous stress éthanolique, thermique et osmotique de la souche Saccharomyces cerevisiae YS-DN1 en vue de la préparation du vinaigre de fruits

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The purpose of the present study is to isolate, identify and characterize new yeast species of industrial interest. A total of 54 strains were isolated and identified from agricultural raw products and from by-products of the food industry. Among these, four strains were selected, purified and teste...

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Bibliographic Details
Main Authors: Majid MOUNIR, Malika BELGRIRE, Safaa LAHNAOUI, Allal HAMOUDA, Philippe THONART, Frank DELVIGNE, Mustapha ISMAILI ALAOUI
Format: Article
Language:English
Published: Institut Agronomique et Vétérinaire Hassan II 2016-07-01
Series:Revue Marocaine des Sciences Agronomiques et Vétérinaires
Online Access:http://agrimaroc.org/index.php/Actes_IAVH2/article/view/434/384

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http://agrimaroc.org/index.php/Actes_IAVH2/article/view/434/384

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