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
收藏
页码：1247 / 1250
页数：4
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