THE GROWTH-KINETICS AND FERMENTATION BEHAVIOR OF SOME NON-SACCHAROMYCES YEASTS ASSOCIATED WITH WINE-MAKING

被引：111

作者：

CIANI, M

PICCIOTTI, G

机构：

[1] Dipartimento di Biologia vegetale sez. Microbiologia applicata, Universitá di Perugia, Perugia, 74 - 06121, Borgo XX Giugno

来源：

BIOTECHNOLOGY LETTERS | 1995年 / 17卷 / 11期

关键词：

D O I：

10.1007/BF00128395

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The growth kinetics and fermentation behaviour of five non-Saccharomyces yeast species associated with wine-making were evaluated. The results showed that the Candida stellata and Torulspora delbrueckii species are interesting for biotechnological applications in wine-making, whereas small-size apiculate yeasts could be profitably used in the production of wine for vinegar manufacture.

引用

页码：1247 / 1250

页数：4

共 15 条

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