Influencia de la temperatura, pH y concentracion inicial de azucares sobre el crescimiento de levaduras vinicas con interes para el sector industrial (CROSBI ID 542925)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Arroyo-Lopez, Francisco Noé ; Orlić, Sandi ; Belloch, Carmela ; Querol, Amparo ; Barrio, Eladio
španjolski
Influencia de la temperatura, pH y concentracion inicial de azucares sobre el crescimiento de levaduras vinicas con interes para el sector industrial
The effects of temperature, pH and sugar concentration (50% glucose + 50% fructose) on the growth parameters of Saccharomyces cerevisiae T73, S. kudriavzevii IFO 1802 and the hybrid S. cerevisiae x S. kudriavzevii W27 were studied by means of response surface (RS) methodology based in a central composite design.
central composite design; hybrid; Saccharomyces cerevisiae; Saccharomyces kudriavzevii
nije evidentirano
engleski
Influence of temperature, pH and sugar concentration on the growth of wine yeasts for the industrial sector
nije evidentirano
central composite design; hybrid; Saccharomyces cerevisiae; Saccharomyces kudriavzevii
nije evidentirano
Podaci o prilogu
303-304.
2008.
objavljeno
Podaci o matičnoj publikaciji
Fernandez-Salguero Carretero J. ; Garcia Gimeno, R. ; Medina Canalejo, L. ; Cabezas Redondo, L.
Cordoba: Universidad de Cordoba
978-84-691-5094-8
Podaci o skupu
XVI Congreso Nacional de Microbiologia de los Alimentos
poster
14.09.2008-17.09.2008
Córdoba, Španjolska