Literature DB >> 16348385

Dynamics of Yeast Populations during Cider Fermentation in the Asturian Region of Spain.

C Cabranes1, J Moreno, J J Mangas.   

Abstract

The influence of different cidermaking systems and apple mixtures on the dynamics of yeast populations in cider manufactured in Asturias (northern Spain) were studied. Results obtained in an experimental pilot plant were compared with those found in Asturian cider plants by using traditional techniques. Saccharomyces cerevisiae and Kloeckera apiculata were found in all cases.

Entities:  

Year:  1990        PMID： 16348385      PMCID： PMC185085          DOI： 10.1128/aem.56.12.3881-3884.1990

Source DB:  PubMed          Journal:  Appl Environ Microbiol        ISSN： 0099-2240            Impact factor:   4.792


  3 in total

1.  Growth of Natural Yeast Flora during the Fermentation of Inoculated Wines.

Authors:  G M Heard; G H Fleet
Journal:  Appl Environ Microbiol       Date:  1985-09       Impact factor: 4.792

2.  Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines.

Authors:  G H Fleet; S Lafon-Lafourcade; P Ribéreau-Gayon
Journal:  Appl Environ Microbiol       Date:  1984-11       Impact factor: 4.792

3.  Influence of different yeasts on the growth of lactic acid bacteria in wine.

Authors:  J C Fornachon
Journal:  J Sci Food Agric       Date:  1968-07       Impact factor: 3.638
  3 in total
  2 in total

1.  Yeast species diversity in apple juice for cider production evidenced by culture-based method.

Authors:  Marilinda Lorenzini; Barbara Simonato; Giacomo Zapparoli
Journal:  Folia Microbiol (Praha)       Date:  2018-05-07       Impact factor: 2.099

Review 2.  Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review.

Authors:  Marina Al Daccache; Mohamed Koubaa; Richard G Maroun; Dominique Salameh; Nicolas Louka; Eugène Vorobiev
Journal:  Molecules       Date:  2020-08-13       Impact factor: 4.411
  2 in total

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