Related references
Note: Only part of the references are listed.Performance evaluation of Pichia kluyveri, Kluyveromyces marxianus and Saccharomyces cerevisiae in industrial tequila fermentation
L. Amaya-Delgado et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2013)
Ethanol yield and volatile compound content in fermentation of agave must by Kluyveromyces marxianus UMPe-1 comparing with Saccharomyces cerevisiae baker's yeast used in tequila production
Arnoldo Lopez-Alvarez et al.
JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2012)
Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking
Maurizio Ciani et al.
FEMS YEAST RESEARCH (2010)
Kluyveromyces marxianus: A yeast emerging from its sister's shadow
Melanie M. Lane et al.
Fungal Biology Reviews (2010)
The yeast Kluyveromyces marxianus and its biotechnological potential
Gustavo Graciano Fonseca et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2008)
Yeasts associated with the production of Mexican alcoholic nondistilled and distilled Agave beverages
Patricia Lappe-Oliveras et al.
FEMS YEAST RESEARCH (2008)
Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations
M Ciani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Comparison between yeasts from grape and agave musts for traits of technological interest
C Fiore et al.
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2005)
Characterization of early deaths of non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae
P Nissen et al.
ARCHIVES OF MICROBIOLOGY (2003)
Function of yeast species and strains in wine flavour
P Romano et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
A new tool for the quandification of microbial interactions in liquid medium; application to wine lactic acid bacteria
C Albasi et al.
SCIENCES DES ALIMENTS (2002)
Share Paper
