Interaction of Saccharomyces and non-Saccharomyces yeast strains in an alcoholic fermentation process.
2005
Farkas, G.(Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest) | Rezessy-Szabó, J. M.(Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest) | Zákány, F.(Department of Quality Management, Borsodi Brewery) | Hoschke, Á.(Department of Brewing and Distilling, Faculty of Food Science, Corvinus University of Budapest)
Fermentation trials were conducted in all-malt wort with mixed cultures of Saccharomyces cerevisiae WS 34/70 and one of two non-Saccharomyces yeast strains: Saccharomycodes ludwigii and Torulaspora delbrueckii DSM 70607. Interactions were observed between the two yeasts during the alcoholic fermentation process started with eight different initial cell ratios ranging from 1:1 to 1:20 (Saccharomyces yeast: non-Saccharomyces yeast).
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