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Effect of yeast inoculation rate on the metabolism of contaminating lactobacilli during fermentation of corn mash

✍ Scribed by Neelakantam V. Narendranath; Ronan Power


Publisher
Springer-Verlag
Year
2004
Tongue
English
Weight
213 KB
Volume
31
Category
Article
ISSN
1476-5535

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A commercial wine yeast Saccharomyces cerevisiae UCD 522 (pre-cultured in the presence of certain mass-labelled amino acids) was inoculated into a port must which was then allowed to ferment under controlled conditions of temperature and agitation. The influence of potential ethyl carbamate (EC) pre