Fermentation effect

Pozo-Bayon, M.A., Alegrfa E.G., Polo, M.C., Tenorio, C., Martin-Alvarez, P.J., Calvo de la Banda, M.T., Ruiz-Larrrea, R, Moreno-Arribas, M.V. (2005). Wine volatile and amino acid com-posidon after malolactic fermentation Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures. J. Agric. Food Chem., 53, 8729-8735. 

Garde-Cerdan, T., Arias-GU, M. Romano, R (2007). Formation of biogenic amines throught spontaneous and inoculated wine alcoholic fermentations effect of SO2. Food Control (en prensa, doi 10.1016/j.foodcont.2006.07.003). 

Vilanova, M. Cortes, S. Santiago, J.L., Martinez, C. Fernandez, E. (2007a). Aromatic compounds in wines produced during fermentation effect of three red cultivars. International Journal of Food EVoperties 10,867-975... 

Hierro, N., Gonzalez, A., Mas, A., Gufllamon, J. M. (2006). Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation effect of grape ripeness and cold maceration. FEMS Yeast Research, 6, 102-111. 

Vehnourougane, K., Shanmukhappa, D. R., Venkatesh, K., Prakasan, C. B., Jayarama (2008). Use of starter culture in coffee fermentation - effect of demucilisation and cup quality. Indian Coffee, 72, 31-34. 

Yagi H, Yoshida F. (1974) Oxygen absorption in fermenters—effects of surfactants, antifoaming agents and sterilized cells. J. Ferment. Technol., 52 905-916. 

Yoon, S.H. and Rhee, J.S. (1983) Lipid from yeast fermentation effects of cultural conditions on lipid production and its characteristics of Rhodotorula glutinis. J. Am. Oil Chem. Soc. 60, 1281-1286. 

OuGH, C.S., Z. Huang, D. An, and D. Stevens. 1991. Amino acid uptake by four commercial yeasts at two different temperatures of growth and fermentation effects of urea excretion and readsorption. Am.J. Enol. Vitic. 42 26-40. 

Clarke, C. L, Schober, T. J., Dockery, P., O Sullivan, K. Arendt, E. K. (2004). Wheat sourdough fermentation effects of time and acidification on fundamental rheological properties. Cereal Chemistry, 81, pp. 409-417. 

Funahashi, H., K. I. Hirai, T. Yoshida, and H. Taguchi (1988a). Mixing state of xanthan gum solution in aerated and agitated fermenter effects of impeller size on volumes of mixed regions and circulation time distribution, J. Ferment. Technol, 66, 103-109. 

Yegneswaran, P. K., M. R. Gray, and B. G. Thompson (1991). Experimental simulation of dissolved oxygen fluctuations in large fermenters effect on Streptomyces clavuligerus, Biotechnol. Bioeng., 38, 1203-1209. 

Lemmel SA, Datta R, Frankiewicz JR (1986) Fermentation of xylan by Clostridium acetobutylicum. Enz Microbiol Technol 8 217-221 Lenz TG, Moreira AR (1980) Economic evaluation of the acetone-butanol fermentation. Ind Engin Chem Prod Res Devel 19 478-483 Lepage C, Fayolle F, Hermann M, Vandecasteele J-P (1987) Changes in membrane liquid composition of Clostridium acetobutylicum during acetone-butanol fermentation effects of solvents, growth temperature and pH. J Gen Microbiol 133 103-110... 

Shamaia TR, Sreekantiah KR (1987) Degradation of starchy substrates by a crude enzyme preparation and utilizatirai of the hydrolysates for lactic fermentation. Enzyme Microb Technol 9(12) 726-729. doi 10.1016/0141-0229(87)90032-9 Shene C, Mardones M, Zamraa P, Bravo S (2005) Kinetics of Bifidobacterium longum ATCC 15707 fermentations effect of the dilution rate and carbon source. AppI Microbiol Biotechnol 67(5) 23-630. doi 10.1007/s00253-004-1792-2... 

Uses Dispersible detbaming agent for various fermentation effective for defoaming of gelatin and aq. sol n. of PVA Properties SI. sol. in cold water Disfoam CC-438 [NOF]... 

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