Referencias | 🍺 Alcoholes | Joseleg

 | Ciencias de Joseleg | Química | Química orgánica | Alcoholes | (Introducción) (Historia) (Estructura) (Nomenclatura) (Propiedades físicas) (Propiedades químicas) (Alcohol adulterado) (Referencias)

 

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Ezeronye, O. U., & Legras, J. (2009). Genetic analysis of Saccharomyces cerevisiae strains isolated from palm wine in eastern Nigeria. Comparison with other African strains. Journal of Applied Microbiology, 106(5), 1569–1578.

Fernandez-Gonzalez, M., Ubeda, J. F., Cordero-Otero, R. R., Gururajan, V. T., & Briones, A. I. (2005). Engineering of an oenological Saccharomyces cerevisiae strain with pectinolytic activity and its effect on wine. International Journal of Food Microbiology, 102(2), 173–183.

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Jespersen, L. (2003). Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages. FEMS Yeast Research, 3(2), 191–200.

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Joshi, V. K., Sharma, S., & Devi, M. P. (2009). Influence of different yeast strains on fermentation behaviour, physico-chemical and sensory qualities of plum wine.

Jung, A., Jung, H., Auwärter, V., Pollak, S., Fárr, A. M., Hecser, L., & Schiopu, A. (2010). Volatile congeners in alcoholic beverages: analysis and forensic significance. Rom J Leg Med, 18(4), 265–270.

Kostik, V., Gjorgjeska, B., Angelovska, B., & Kovacevska, I. (2014). Determination of some volatile compounds in fruit spirits produced from grapes (Vitis Vinifera L.) and plums (Prunus domestica L.) cultivars. Science Journal of Analytical Chemistry, 2(4), 41–46.

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Micheli, F. (2001). Pectin methylesterases: cell wall enzymes with important roles in plant physiology. Trends in Plant Science, 6(9), 414–419.

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Nakagawa, T., Miyaji, T., Yurimoto, H., Sakai, Y., Kato, N., & Tomizuka, N. (2000). A methylotrophic pathway participates in pectin utilization by Candida boidinii. Applied and Environmental Microbiology, 66(10), 4253–4257.

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Ollivier, B., & Garcia, J.-L. (1990). Thermophilic methanogenesis from pectin by a mixed defined bacterial culture. Current Microbiology, 20(2), 77–81.

Pataro, C., Guerra, J. B., Petrillo‐Peixoto, M. L., Mendonça‐Hagler, L. C., Linardi, V. R., & Rosa, C. A. (2000). Yeast communities and genetic polymorphism of Saccharomyces cerevisiae strains associated with artisanal fermentation in Brazil. Journal of Applied Microbiology, 89(1), 24–31.

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