THE EFFECTS OF TEMPERATURE AND PH ON THE ETHANOL TOLERANCE OF THE WINE YEASTS, SACCHAROMYCES-CEREVISIAE, CANDIDA-STELLATA AND KLOECKERA-APICULATA

被引：88

作者：

GAO, CX ^{[1
]}

FLEET, GH ^{[1
]}

机构：

[1] UNIV NEW S WALES,DEPT FOOD SCI & TECHNOL,POB 1,KENSINGTON,NSW 2033,AUSTRALIA

来源：

JOURNAL OF APPLIED BACTERIOLOGY | 1988年 / 65卷 / 05期

关键词：

D O I：

10.1111/j.1365-2672.1988.tb01909.x

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：

引用

页码：405 / 409

页数：5

共 19 条

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[2]

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[4] EVOLUTION OF YEASTS AND LACTIC-ACID BACTERIA DURING FERMENTATION AND STORAGE OF BORDEAUX WINES [J].

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LAFONLAFOURCADE, S ;

RIBEREAUGAYON, P .

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[5]

HEARD GM, 1986, FOOD AUST, V38, P22

[6] GROWTH OF NATURAL YEAST FLORA DURING THE FERMENTATION OF INOCULATED WINES [J].

HEARD, GM ;

FLEET, GH .

APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1985, 50 (03) :727-728

[7] THE EFFECTS OF TEMPERATURE AND PH ON THE GROWTH OF YEAST SPECIES DURING THE FERMENTATION OF GRAPE JUICE [J].

HEARD, GM ;

FLEET, GH .

JOURNAL OF APPLIED BACTERIOLOGY, 1988, 65 (01) :23-28

[8]

INGRAM LO, 1984, ADV MICROB PHYSIOL, V25, P253

[9]

Jones K. M., 1986, DATA BIOCH RES, P417

[10]

JONES RP, 1987, PROCESS BIOCHEM, V22, P118

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