Fruity aroma production in solid state fermentation by Ceratocystis fimbriata: influence of the substrate type and the presence of precursors
- 1 August 1997
- journal article
- Published by Elsevier in Mycological Research
- Vol. 101 (8) , 911-919
- https://doi.org/10.1017/s0953756297003535
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Growth and aroma production byCeratocystis fimbriata in various fermentation mediaBiotechnology Letters, 1994
- Growth of Candida utilis in solid state fermentationBiotechnology Advances, 1993
- Production of flavours by microorganismsProcess Biochemistry, 1992
- Optimization of culture medium for aroma production byCeratocystis fimbriataBiotechnology Letters, 1991
- Biomass estimation in solid state fermentation II. On-line measurementsApplied Microbiology and Biotechnology, 1991
- Influence of age of mycelium and water activity of the medium on aroma production by Trichoderma viride grown on solid substrateJournal of Fermentation and Bioengineering, 1990
- Volatile compounds produced by the fungus Aspergillus oryzae in rice Koji and their changes during cultivationJournal of Fermentation and Bioengineering, 1990
- POSSIBILITIES OF THE BIOTECHNOLOGICAL PRODUCTION OF AROMA SUBSTANCES BY PLANT TISSUE CULTURESPublished by Walter de Gruyter GmbH ,1981
- Aroma production by cultures of Ceratocystis moniliformisJournal of Agricultural and Food Chemistry, 1976
- Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfectiApplied Microbiology, 1974