Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation.

Maturano, Y Paola; Rodríguez Assaf, Leticia A; Toro, M Eugenia; Nally, M Cristina; Vallejo, Martha; Castellanos de Figueroa, Lucía I; Combina, Mariana; Vazquez, Fabio

Maturano, Y Paola; Rodríguez Assaf, Leticia A; Toro, M Eugenia; Nally, M Cristina; Vallejo, Martha; Castellanos de Figueroa, Lucía I; Combina, Mariana; Vazquez, Fabio.

Affiliation

Maturano YP; Instituto de Biotecnología, U.N.S.J. Av. San Martín 1109 (O), San Juan, Argentina.

Int J Food Microbiol ; 155(1-2): 43-50, 2012 Apr 02.

Article in En | MEDLINE | ID: mdl-22326141

Subject(s)

Enzymes/metabolism; Fermentation; Saccharomyces/enzymology; Wine/microbiology; Yeasts/enzymology; Amylose; Argentina; Biomass; Cellulases/metabolism; Ethanol/metabolism; Hydrogen-Ion Concentration; Pectins/metabolism; Time Factors; Wine/analysis; Xylose/metabolism

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Full text: 1 Database: MEDLINE Main subject: Saccharomyces / Wine / Yeasts / Enzymes / Fermentation Country/Region as subject: America do sul / Argentina Language: En Journal: Int J Food Microbiol Year: 2012 Type: Article Affiliation country: Argentina

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