PRODUCTION OF HIGHER ALCOHOLS AND SHORT CHAIN FATTY-ACIDS BY DIFFERENT YEASTS USED IN RUM FERMENTATIONS

被引：11

作者：

FAHRASMANE, L

PARFAIT, A

JOURET, C

GALZY, P

机构：

[1] ECOLE NATL SUPER AGRON, CHAIRE GENET & MICROBIOL, F-34060 MONTPELLIER, FRANCE

[2] INRA, TECHNOL STN, F-31320 AUZEVILLE, FRANCE

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10492.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The production of higher alcohols and short chain fatty acids by yeasts used in rum fermentations was greater by the Saccharomyces strains [S. cerevisiae, S. chevalieri] than by those belonging to the Schizosaccharomyces genus [S. pombe]. There was also qualitative differences between these two genera. Among the organic acids of the raw material, citric acid and cis-aconitic acid constitute a special feature of the composition of the resulting runs. Their presence entails the abundant production of biomass. Citric acid alone induced acrylic acid formation by strains of two species among the three studied.

引用

页码：1427 / +

页数：1

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