Improving fruity aroma production by fungi in SSF using citric pulp

2009 ◽  
Vol 42 (4) ◽  
pp. 484-486 ◽  
Author(s):  
S.C. Rossi ◽  
L.P.S. Vandenberghe ◽  
B.M.P. Pereira ◽  
F.D. Gago ◽  
J.A. Rizzolo ◽  
...  
Keyword(s):  
Aroma Production ◽  
Citric Pulp

Aroma production by cultures of Ceratocystis moniliformis

1976 ◽  
Vol 24 (6) ◽  
pp. 1247-1250 ◽  
Author(s):  
Elaine Lanza ◽  
Khee Hwee Ko ◽  
James K. Palmer
Keyword(s):  
Aroma Production

Relationships between Respiration, Ethylene, and Aroma Production in Ripening Banana

1999 ◽  
Vol 47 (4) ◽  
pp. 1646-1651 ◽  
Author(s):  
J. B. Golding ◽  
D. Shearer ◽  
W. B. McGlasson ◽  
S. G. Wyllie
Keyword(s):  
Aroma Production

scholarly journals Performance of non‐conventional yeasts in co‐culture with brewers’ yeast for steering ethanol and aroma production

2017 ◽  
Vol 10 (6) ◽  
pp. 1591-1602 ◽  
Author(s):  
Irma M. H. Rijswijck ◽  
Judith C. M. Wolkers – Rooijackers ◽  
Tjakko Abee ◽  
Eddy J. Smid
Keyword(s):  
Brewers Yeast ◽  
Aroma Production

scholarly journals Identification and selection of non-Saccharomyces strains isolate from brazilian apple must

2018 ◽  
Vol 48 (5) ◽  
Author(s):  
Giovana Arruda Moura Pietrowski ◽  
Juliana Vitória Messias Bittencourt ◽  
Luciana Rocha Brandão ◽  
Carlos Augusto Rosa ◽  
Aline Alberti ◽  
...  
Keyword(s):  
Candida Parapsilosis ◽  
Pichia Anomala ◽  
Pcr Analysis ◽  
Hanseniaspora Uvarum ◽  
Candida Oleophila ◽  
Aroma Production ◽  
Fuji Apple ◽  
Saccharomyces Yeasts ◽  
Selection Of

ABSTRACT: This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders. The strains were isolated from thirty-five (35) Gala and Fuji apple musts from different locations from south region of Brazil. Forty-five (45) strains were isolate and identified by PCR analysis. Results indicated ten (10) species: Candida oleophila, Candida parapsilosis, Candida tropicalis, Clavispora lusitaniae, Hanseniaspora guilliermondii, Hanseniaspora uvarum, Lodderomyces elongisporus, Pichia anomala, Pichia fermentans and Rhodotorula mucilaginosa. The genus Rhodotorula sp., Lodderomyces sp. and Clavispora sp. constituted 71.2% of the strains identified. The following strains, C. oleophila, R. mucilaginosa, P. fermentans, H. uvarum and H. guilliermondii were selected in qualitative tests due the fruity aroma production by trained team in the aromatic assessment of cider.

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