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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Detalhes bibliográficos

Publicado no:	Appl Environ Microbiol
Principais autores:	Cronk, T. C., Mattick, L. R., Steinkraus, K. H., Hackler, L. R.
Formato:	Artigo
Idioma:	Inglês
Publicado em:	American Society for Microbiology (ASM) 1979
Assuntos:	Food Microbiology and Toxicology
Acesso em linha:	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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