The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 12 Issue 5
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- Pages.490-495
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- 1999
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Physiological Characteristics and Ethanol Fermentation of Thermotolerant Yeast Saccharomyces cerevisiae OE-16 from Traditional Meju
메주에서 분리한 고온성 효모 Sccharomyces cerevisiae OE-16 의 생리적 특성과 알코올발효
Abstract
A thermotolerant yeast Saccharomyces cerevisiae OE-16 was isolated from traditional Meju was investigated on their physiological characteristics and ethanol fermentation ability. Saccharomyces cerevisiae OE-16 were able to grow up to 45
Keywords
- physiological characteristics;
- ethanol fermentation;
- thermotolerant yeast Saccharomyces;
- cerevisiae OE-16