The effect of growth rate on the production and vitality of non-Saccharomyces wine yeast in aerobic fed-batch culture.

Barkhuizen, Jan-Harm; Coetzee, Gerhardt; van Rensburg, Eugéne; Görgens, Johann F

Barkhuizen, Jan-Harm; Coetzee, Gerhardt; van Rensburg, Eugéne; Görgens, Johann F.

Afiliação

Barkhuizen JH; Department of Process Engineering, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa.
Coetzee G; Department of Process Engineering, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa. coetzeeg@sun.ac.za.
van Rensburg E; Department of Process Engineering, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa.
Görgens JF; Department of Process Engineering, Stellenbosch University, Private Bag X1, Matieland, Stellenbosch, 7602, South Africa.

Bioprocess Biosyst Eng ; 44(12): 2655-2665, 2021 Dec.

Article em En | MEDLINE | ID: mdl-34499236

Assuntos

Saccharomyces/crescimento & desenvolvimento; Vinho; Aerobiose; Reatores Biológicos; Meios de Cultura; Fermentação

Palavras-chave

Crabtree effect; Fed-batch culture; Non-Saccharomyces yeast; Scale-up

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces / Vinho Idioma: En Revista: Bioprocess Biosyst Eng Assunto da revista: BIOTECNOLOGIA / ENGENHARIA BIOMEDICA Ano de publicação: 2021 Tipo de documento: Article País de afiliação: África do Sul

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