Aroma Formation by Salt-tolerant Yeasts Resistant to Amino Acid Analogues
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چکیده
منابع مشابه
Pectin hydrolysis by certain salt-tolerant yeasts.
During the brine fermentation of cucumbers for pickles, Bell et al. (1950) have reported finding a fungal-type polygalacturonase-like enzyme which splits the polymer linkage of pectic substances. They definitely established this enzyme with the softening type of spoilage of salt-stock pickles brined under commercial conditions. With the identity of the softening agent known, an inquiry into its...
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ژورنال
عنوان ژورنال: JOURNAL OF THE BREWING SOCIETY OF JAPAN
سال: 1998
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.93.606