Yeasts are known to be involved in a range of functions in fermentations such as degradation of carbohydrates, production of aromatic compounds and oligosaccharides, stimulation of lactic acid bacteria, inhibition of mycotoxigenic moulds, degradation of, cyanogenic glucosides and mycotoxins as well as probiotics. The high numbers of yeasts present along the fermentative process are likely to influence the nutritional and organoleptic characteristics of chicha

Cocconcelli, P. S., Mendoza, L., Padilla, B., Mozzi, F., Vignolo, G., Belloch, C., Evolution of yest population throughout the fermentation of corn flour to produce Chicha, Poster, in Global Issues in Food Microbiology Abstract Book, (Istanbul, 03-07 September 2012), Istanbul Technical University, Istanbul 2012: 660-660 [http://hdl.handle.net/10807/41469]

Evolution of yest population throughout the fermentation of corn flour to produce Chicha

Cocconcelli, Pier Sandro;
2012

Abstract

Yeasts are known to be involved in a range of functions in fermentations such as degradation of carbohydrates, production of aromatic compounds and oligosaccharides, stimulation of lactic acid bacteria, inhibition of mycotoxigenic moulds, degradation of, cyanogenic glucosides and mycotoxins as well as probiotics. The high numbers of yeasts present along the fermentative process are likely to influence the nutritional and organoleptic characteristics of chicha
2012
Inglese
Global Issues in Food Microbiology Abstract Book
23rd International ICFMH Symposium FoodMicro 2012
Istanbul
Poster
3-set-2012
7-set-2012
Cocconcelli, P. S., Mendoza, L., Padilla, B., Mozzi, F., Vignolo, G., Belloch, C., Evolution of yest population throughout the fermentation of corn flour to produce Chicha, Poster, in Global Issues in Food Microbiology Abstract Book, (Istanbul, 03-07 September 2012), Istanbul Technical University, Istanbul 2012: 660-660 [http://hdl.handle.net/10807/41469]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/41469
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