Production of Higher Alcohols During Indonesian Tapé Ketan Fermentation

A study was made of the higher alcohols (fusel oils) produced during the Indonesian tapé ketan fermentation using Amylomyces rouxii as the principal mold, alone or in combination with yeasts belonging to genera commonly found in the tapé ketan fermentation (Endomycopsis, Candida, and Hansenula). Tot...

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Bibliografiske detaljer

Udgivet i:	Appl Environ Microbiol
Principais autores:	Cronk, T. C., Mattick, L. R., Steinkraus, K. H., Hackler, L. R.
Format:	Artigo
Sprog:	Inglês
Udgivet:	American Society for Microbiology (ASM) 1979
Fag:	Food Microbiology and Toxicology
Online adgang:	https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC243320/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/16345385/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/aem.37.5.892-896.1979
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