Cocoa's Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726

This study aims to characterize the physicochemical properties of cocoa's residual honey and evaluate its fermentative capacity as a substrate, using Saccharomyces cerevisiae AWRI726 as the starter culture for alcoholic fermentation. The research hypothesis was that cocoa's residual honey...

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Detalles Bibliográficos
Autores principales: Leite, Paula Bacelar, Machado, Wanderson Mariano, Guimarães, Alaíse Gil, de Carvalho, Giovani Brandão Mafra, Teixeira Magalhães-Guedes, Karina, Izabel Druzian, Janice
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2019
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6377945/
https://www.ncbi.nlm.nih.gov/pubmed/30853863
http://dx.doi.org/10.1155/2019/5698089

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6377945/
https://www.ncbi.nlm.nih.gov/pubmed/30853863
http://dx.doi.org/10.1155/2019/5698089

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