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Utilice este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/7144


Título: Selection and biochemical characterisation of Saccharomyces cerevisiae and Kloeckera apiculata strains isolated from Spanish cider.
Autores: Cabranes, Carmen
Mangas, Juan José
Blanco-Gomis, Domingo
Palabras Claves: Saccharomyces cerevisiae
fermentación
levaduras
sidra
Fecha Edición: 1997
Editor: The Institute of Brewing
Cita Bibliográfica: Cabranes, C., Mangas, J. & Blanco, D.Selection and biochemical characterisation of Saccharomyces cerevisiae and Kloeckera apiculata strains isolated from Spanish cider. J. Inst. Brew.,1997; 103(3):165-169
Resumen: The behaviour of different strains of Saccharomyeea cerevialae and Kloeekera aplculata in apple juice fermentation was studied. Ethanol production was higher for Saccharomyces strains while residual sugars and ethyl acetate content was higher for Kloeckera strains. Kl. aplculata fermented products showed the lowest amount of higher alcohols and the lowest content in organic acids with the exception of acetic acid, so this yeast produced an increment in volatile acidity. On the basis of ethyl acetate, hydrogen sulfide, and acetic acid production, fermentative ability, potassium metabisulnte resistance and sporulation percentage, one strain from Sacch. ceravlaiae could be employed as starter for making cider.
URI: https://ria.asturias.es/RIA/handle/123456789/7144
ISBN: 2050-0416
Aparece en las Colecciones:Agroalimentación y Ganadería
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