Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.

@article{Moreira2005AlcoholsEA,
  title={Alcohols, esters and heavy sulphur compounds production by pure and mixed cultures of apiculate wine yeasts.},
  author={Nathalie Moreira and Filipa Mendes and Tim Hogg and Isabel Vasconcelos},
  journal={International journal of food microbiology},
  year={2005},
  volume={103 3},
  pages={285-94}
}
Strains of Hanseniaspora uvarum, Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used as pure or mixed starter cultures in commercial medium, in order to compare their kinetic parameters and fermentation patterns. In pure and mixed cultures, yeasts presented similar ethanol yield and productivity. Pure cultures of H. uvarum and S. cerevisiae showed a specific growth rate of 0.38 h(-1); however, this value decreased when these yeasts were grown in mixed cultures with H… CONTINUE READING

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