Growth of yeast and alcohol production in apple juice containing patulin |
| |
| Authors: | R. E. Brackett E. H. Marth |
| |
| Affiliation: | (1) Department of Food Science and the Food Research Institute, University of Wisconsin-Madison, 53706 Madison, Wisconsin, USA |
| |
| Abstract: | Apple juice containing 0, 50, 100, 250, and 500  g of patulin per liter was fermented with Saccharomyces cereviseae var. Montrochet. Numbers of yeast and amount of alcohol in the juice were determined daily for 10 days. No appreciable differences in either numbers of yeast or alcohol production were noted between samples with and without patulin. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
