Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential

Michael Lentz; Travis Putzke; Rick Hessler; Eric Luman

doi:10.1002/jib.154

Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential

Michael Lentz, Travis Putzke, Rick Hessler, Eric Luman

Biology

University of North Florida

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	559-564
Number of pages	6
Journal	Journal of the Institute of Brewing
Volume	120
Issue number	4
DOIs	https://doi.org/10.1002/jib.154
State	Published - 2014

ASJC Scopus Subject Areas

Food Science

Keywords

Fermentation
Physiology
Yeast

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10.1002/jib.154

Cite this

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title = "Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential",

keywords = "Fermentation, Physiology, Yeast",

author = "Michael Lentz and Travis Putzke and Rick Hessler and Eric Luman",

note = "Publisher Copyright: {\textcopyright} 2014 The Institute of Brewing \& Distilling.",

year = "2014",

doi = "10.1002/jib.154",

language = "English",

volume = "120",

pages = "559--564",

number = "4",

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TY - JOUR

T1 - Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential

AU - Lentz, Michael

AU - Putzke, Travis

AU - Hessler, Rick

AU - Luman, Eric

PY - 2014

Y1 - 2014

KW - Fermentation

KW - Physiology

KW - Yeast

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DO - 10.1002/jib.154

M3 - Article

AN - SCOPUS:84939162218

SN - 0046-9750

VL - 120

SP - 559

EP - 564

JO - Journal of the Institute of Brewing

JF - Journal of the Institute of Brewing

IS - 4

ER -

Genetic and physiological characterization of yeast isolated from ripe fruit and analysis of fermentation and brewing potential

ASJC Scopus Subject Areas

Keywords

Access to Document

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Cite this