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 libroContributo a convegno

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 originaleEnglish
Titolo della pubblicazione ospiteGlobal Issues in Food Microbiology Abstract Book
Pagine660
Numero di pagine1
Stato di pubblicazionePubblicato - 2012
Evento23rd International ICFMH Symposium FoodMicro 2012 - Istanbul
Durata: 3 set 20127 set 2012

Convegno

Convegno23rd International ICFMH Symposium FoodMicro 2012
CittàIstanbul
Periodo3/9/127/9/12

Keywords

  • corn flour
  • yeast

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