Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Wine yeast (Saccharomyces cerevisiae D8) and non-Saccharomyces wine yeasts (Hanseniaspora uvarum S6 and Issatchenkia orientalis KMBL5774) were studied using air-blast drying instead of the conventional drying methods (such as freeze and spray drying). Skim milk—a widely used protective agent—was use...

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Detalles Bibliográficos
Autores principales: Lee, Sae-Byuk, Choi, Won-Seok, Jo, Hyun-Jung, Yeo, Soo-Hwan, Park, Heui-Dong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2016
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5099301/
https://www.ncbi.nlm.nih.gov/pubmed/27822898
http://dx.doi.org/10.1186/s13568-016-0278-9

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5099301/
https://www.ncbi.nlm.nih.gov/pubmed/27822898
http://dx.doi.org/10.1186/s13568-016-0278-9

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