Study of the anaerobia fermentation of native and commercial yeast (Saccharomyces cerevisiae) and its use in brewing
AMA 10th edition
In-text citation: (1), (2), (3), etc.
Reference: Bayas-Morejón IF, Tigre-León A, Ramón-Curay R, Guamán J, Segura J. Study of the anaerobia fermentation of native and commercial yeast (Saccharomyces cerevisiae) and its use in brewing. Eurasia J Biosci. 2019;13(1), 639-643.

APA 6th edition
In-text citation: (Bayas-Morejón et al., 2019)
Reference: Bayas-Morejón, I. F., Tigre-León, A., Ramón-Curay, R., Guamán, J., & Segura, J. (2019). Study of the anaerobia fermentation of native and commercial yeast (Saccharomyces cerevisiae) and its use in brewing. Eurasian Journal of Biosciences, 13(1), 639-643.

Chicago
In-text citation: (Bayas-Morejón et al., 2019)
Reference: Bayas-Morejón, I. F., A. Tigre-León, R. Ramón-Curay, J. Guamán, and J. Segura. "Study of the anaerobia fermentation of native and commercial yeast (Saccharomyces cerevisiae) and its use in brewing". Eurasian Journal of Biosciences 2019 13 no. 1 (2019): 639-643.

Harvard
In-text citation: (Bayas-Morejón et al., 2019)
Reference: Bayas-Morejón, I. F., Tigre-León, A., Ramón-Curay, R., Guamán, J., and Segura, J. (2019). Study of the anaerobia fermentation of native and commercial yeast (Saccharomyces cerevisiae) and its use in brewing. Eurasian Journal of Biosciences, 13(1), pp. 639-643.

MLA
In-text citation: (Bayas-Morejón et al., 2019)
Reference: Bayas-Morejón, I. F. et al. "Study of the anaerobia fermentation of native and commercial yeast (Saccharomyces cerevisiae) and its use in brewing". Eurasian Journal of Biosciences, vol. 13, no. 1, 2019, pp. 639-643.

Vancouver
In-text citation: (1), (2), (3), etc.
Reference: Bayas-Morejón IF, Tigre-León A, Ramón-Curay R, Guamán J, Segura J. Study of the anaerobia fermentation of native and commercial yeast (Saccharomyces cerevisiae) and its use in brewing. Eurasia J Biosci. 2019;13(1):639-43.

Abstract

In this work, it was proposed to obtain beer using native yeasts. Thus, 10 samples of wheat flour and 10 samples of tangerine crust were analyzed by culture in plate with selective medium, after this analysis only two strains with typical characteristics to Saccharomyces were isolated from the tangerine crust (TC), these isolated were purified and used in the fermentation process. The physicochemical and organoleptic properties of the obtained beer were analyzed and compared with a control beer (commercial yeast). In alcoholic grade (GL), the results obtained were 4,78 in TC 7 beer and 4,77 in TC10, while in commercial beer it was 5,27%. The parameters of density and CO2 were 0,90g / cm3 in TC7 and TC10, these results were like those obtained in the control. Finally, the beer had a high acceptance by the tasters.

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