Kinetic Modelling of Mixed Culture Fermentation of Oenococcus oeni and Saccharomyces cerevisiae

In order to study the kinetic changes in microbial growth, substrate consumption and product generation during the co-fermentation of Saccharomyces cerevisiae and Oenococcus oeni, indigenous O. oeni ZX-1 and MG-1 were co-inoculated with S. cerevisiae VW and AW into a model grape system, separately,...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	MAO Yaling, LI Jun’e, YU Jing, YANG Liu, ZHU Xia, YANG Xueshan
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-01-01
Subjects:	saccharomyces cerevisiae; oenococcus oeni; co-fermentation; fermentation kinetics; fitting coefficient
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-2-021.pdf