GROWTH OF YEAST AND ALCOHOL PRODUCTION IN APPLE JUICE CONTAINING PATULIN

被引：2

作者：

BRACKETT, RE ^{[1
]}

MARTH, EH ^{[1
]}

机构：

[1] UNIV WISCONSIN,INST FOOD RES,MADISON,WI 53706

来源：

MYCOPATHOLOGIA | 1979年 / 69卷 / 1-2期

关键词：

D O I：

10.1007/BF00428604

中图分类号：

Q93 [微生物学];

学科分类号：

071005 ; 100705 ;

摘要：

Apple juice containing 0, 50, 100, 250, and 500 μg of patulin per liter was fermented with Saccharomyces cereviseae var. Montrochet. Numbers of yeast and amount of alcohol in the juice were determined daily for 10 days. No appreciable differences in either numbers of yeast or alcohol production were noted between samples with and without patulin. © 1979 Dr. W. Junk bv - Publishers.

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页码：63 / 65

页数：3

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