Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste

Recently, wild strains of Saccharomyces cerevisiae isolated from a variety of natural resources have been used to make bread, beer, wine, and sake. In the current study, we isolated wild S. cerevisiae MC strain from the carnation (Dianthus caryophyllus L) flower and produced sake using its cerulenin...

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Detalles Bibliográficos
Autores principales: Tsutsumi, Seitaro, Mochizuki, Mai, Sakai, Kiyota, Ieda, Akane, Ohara, Reiji, Mitsui, Shun, Ito, Akitoshi, Hirano, Tatsuya, Shimizu, Motoyuki, Kato, Masashi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6763438/
https://www.ncbi.nlm.nih.gov/pubmed/31558734
http://dx.doi.org/10.1038/s41598-019-50384-w

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6763438/
https://www.ncbi.nlm.nih.gov/pubmed/31558734
http://dx.doi.org/10.1038/s41598-019-50384-w

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