Characteristics of Alcohol Fermentation in Oriental Melon by Different Yeast
نویسندگان
چکیده
منابع مشابه
Characteristics of Different Brewerâs Yeast Strains Used for Non-alcoholic Beverage Fermentation in Media Containing Different Fermentable Sugars
Fermentation characteristics of four strains of brewer's yeast (Saccharomyces cerevisiae strain 70424, S.rouxii strain 2535, S. rouxii strain 2531 and Saccharomyces ludwigii strain 3447) in Yeast Moldbrothcontaining four different fermentable sugars (glucose, fructose, maltose, or sucrose) were studied. Theaim was to consider the suitability of different strain/sugar treatment...
متن کاملCharacteristics of different brewer’s yeast strains used for non-alcoholic beverage fermentation in media containing different fermentable sugars
Fermentation characteristics of four strains of brewer's yeast (Saccharomyces cerevisiae strain 70424, S. rouxii strain 2535, S. rouxii strain 2531 and Saccharomyces ludwigii strain 3447) in Yeast Moldbroth containing four different fermentable sugars (glucose, fructose, maltose, or sucrose) were studied. The aim was to consider the suitability of different strain/sugar treatments for the produ...
متن کاملOccurrence of Fuligo gyrosa Causing Slime Mold of Oriental Melon
Recently, a severe slime mold infestation affected oriental melon plants in fields in Chilgok county, Gyeongbuk province, Korea. Specimens were collected from the fields and examined for identification. A species of Myxomycetes, Fuligo gyrosa, was identified based on its morphological characteristics. This is the first report that F. gyrosa causes slime mold of oriental melon.
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In this paper, the fuzzy system has been used for fault detection and diagnosis of a yeast fermentation bioreactor based on measurements corrupted by noise. In one case, parameters of membership functions are selected in a conventional manner. In another case, using certainty factors between normal and faulty conditions the optimal values of these parameters have been obtained through the g...
متن کاملStimulation of fermentation and yeast-like morphogenesis in Mucor rouxii by phenethyl alcohol.
The germination of fungal spores into hyphae was inhibited by concentrations of phenethyl alcohol (PEA) from 0.05 to 0.3%. Spores of Mucor formed budding spherical cells instead of filaments. These cells were abundant in cultures of Mucor rouxii at 0.22% PEA, provided that the carbon source was a hexose at 2 to 5%. Morphology was filamentous with xylose, maltose, sucrose, or a mixture of amino ...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2011
ISSN: 1738-7248
DOI: 10.11002/kjfp.2011.18.5.779