Effects of co-fermentation by Saccharomyces cerevisiae and Issatchenkia orientalis on sea buckthorn juice
作者： Bharti Negi , Gargi Dey
DOI: 10.3109/09637486.2012.759182
关键词:
摘要: … production technology were also standardized with emphasis on the retainability of total phenolic content (TPC) of sea buckthorn juice. … -fermentation of sea buckthorn juice. The TPC of …
sci-hub.se 参考文章(29)
L. Ong, A. Henriksson, N.P. Shah, Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid International Dairy Journal. ,vol. 16, pp. 446- 456 ,(2006) , 10.1016/J.IDAIRYJ.2005.05.008
Nicholas J. Miller, George Paganga, Catherine A. Rice-Evans, Structure-antioxidant activity relationships of flavonoids and phenolic acids Free Radical Biology and Medicine. ,vol. 20, pp. 933- 956 ,(1996) , 10.1016/0891-5849(95)02227-9
A. Morata, M. C. Gómez-Cordovés, J. Suberviola, B. Bartolomé, B. Colomo, J. A. Suárez, Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 4084- 4088 ,(2003) , 10.1021/JF021134U
S.K. Hong, H.J. Lee, H.J. Park, Y.A. Hong, I.K. Rhee, W.H. Lee, S.W. Choi, O.S. Lee, H.D. Park, Degradation of malic acid in wine by immobilized Issatchenkia orientalis cells with oriental oak charcoal and alginate. Letters in Applied Microbiology. ,vol. 50, pp. 522- 529 ,(2010) , 10.1111/J.1472-765X.2010.02833.X
Dong-Hwan Kim, Young-Ah Hong, Heui-Dong Park, Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. Biotechnology Letters. ,vol. 30, pp. 1633- 1638 ,(2008) , 10.1007/S10529-008-9726-1
Serge Delrot, Alice Agasse, Natacha Fontes, Hernâni Gerós, Alberto C. P. Dias, Rui M. Tavares, Maria J. Sousa, Carlos Conde, Paulo Silva, Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality Food. ,(2007)
Iris F.F. Benzie, J.J. Strain, The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay Analytical Biochemistry. ,vol. 239, pp. 70- 76 ,(1996) , 10.1006/ABIO.1996.0292
Sung-Hee Seo, Chang-Ho Rhee, Heui-Dong Park, Degradation of malic acid by Issatchenkia orientalis KMBL 5774, an acidophilic yeast strain isolated from Korean grape wine pomace. Journal of Microbiology. ,vol. 45, pp. 521- 527 ,(2007)
Victor L. Bump, Apple Pressing and Juice Extraction Springer, New York, NY. pp. 53- 82 ,(1989) , 10.1007/978-1-4684-8225-6_3
Bharti Negi, Gargi Dey, Akanksha Gandhi, Can fruit wines be considered as functional food? An overview. NPR Vol.8(4) [July-August 2009]. ,vol. 8, pp. 314- 322 ,(2009)