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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書誌詳細

出版年:	Appl Environ Microbiol
主要な著者:	Cronk, T. C., Mattick, L. R., Steinkraus, K. H., Hackler, L. R.
フォーマット:	Artigo
言語:	Inglês
出版事項:	American Society for Microbiology (ASM) 1979
主題:	Food Microbiology and Toxicology
オンライン･アクセス:	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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