Share

APPLICATION OF LOW TEMPERATURE PROCESS IN FERMENTATION.

[In Japanese. / En japonais.]

Author(s) : YOSHIDA T.

Type of article: Article

Summary

TAXONOMIC AND ECOLOGICAL STUDIES OF YEASTS FROM JAPANESE SHOYU MASHES HAVE CONFIRMED THE NECESSITY FOR LOWER TEMPERATURES 283 TO 293 K (10 TO 20 DEG C) TO OBTAIN THE ADVANTAGEOUS EFFECT OF HALOPHILIC TORULOPSIS IN THE RIPENING PROCESS. THE SAME RELATIONS BETWEEN LOWER TEMPERATURES 273 TO 293 K (0 TO 20 DEG C) AND QUALITY IMPROVEMENTS WERE ALSO FOUND IN SAKE, BEER AND IN WINE FERMENTATION.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1984-2383
  • Languages: Japanese
  • Source: Refrigeration - vol. 58 - n. 674
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (12)
See the source

Indexing