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

Pier Sandro Cocconcelli; L Mendoza; B Padilla; F Mozzi; G Vignolo; C. Belloch

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

Pier Sandro Cocconcelli, L Mendoza, B Padilla, F Mozzi, G Vignolo, C. Belloch

Risultato della ricerca: Contributo in libro › Contributo a conferenza

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

Lingua originale	Inglese
Titolo della pubblicazione ospite	Global Issues in Food Microbiology Abstract Book
Pagine	660
Numero di pagine	1
Stato di pubblicazione	Pubblicato - 2012
Evento	23rd International ICFMH Symposium FoodMicro 2012 - Istanbul Durata: 3 set 2012 → 7 set 2012

Convegno

Convegno	23rd International ICFMH Symposium FoodMicro 2012
Città	Istanbul
Periodo	3/9/12 → 7/9/12

Keywords

corn flour
yeast

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title = "Evolution of yest population throughout the fermentation of corn flour to produce Chicha",

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",

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year = "2012",

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note = "23rd International ICFMH Symposium FoodMicro 2012 ; Conference date: 03-09-2012 Through 07-09-2012",

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T1 - Evolution of yest population throughout the fermentation of corn flour to produce Chicha

AU - Cocconcelli, Pier Sandro

AU - Mendoza, L

AU - Padilla, B

AU - Mozzi, F

AU - Vignolo, G

AU - Belloch, C.

PY - 2012

Y1 - 2012

N2 - 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

AB - 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

KW - corn flour

KW - yeast

KW - corn flour

KW - yeast

UR - http://hdl.handle.net/10807/41469

M3 - Conference contribution

SP - 660

BT - Global Issues in Food Microbiology Abstract Book

T2 - 23rd International ICFMH Symposium FoodMicro 2012

Y2 - 3 September 2012 through 7 September 2012

ER -

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

Abstract

Convegno

Keywords

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