The Role of Saccharomyces cerevisiae Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

This study set out to assess the acetone content in rye sweet mashes prepared using the thermal-pressure method of starch liberation, and to investigate the formation of 2-propanol during the fermentation process. In the first set of experiments, we evaluated the correlation between the color and th...

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Detalles Bibliográficos
Autores principales: Pielech-Przybylska, Katarzyna, Balcerek, Maria, Dziekońska-Kubczak, Urszula, Pacholczyk-Sienicka, Barbara, Ciepielowski, Grzegorz, Albrecht, Łukasz, Patelski, Piotr
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384725/
https://www.ncbi.nlm.nih.gov/pubmed/30744140
http://dx.doi.org/10.3390/molecules24030610

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6384725/
https://www.ncbi.nlm.nih.gov/pubmed/30744140
http://dx.doi.org/10.3390/molecules24030610

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