Mild Pretreatments to Increase Fructose Consumption in Saccharomyces cerevisiae Wine Yeast Strains

The present research investigates the effect of different pretreatments on glucose and fructose consumption and ethanol production by four Saccharomyces cerevisiae wine strains, three isolated and identified from different wine regions in Turkey and one reference strain. A mild stress temperature (4...

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Detalles Bibliográficos
Autores principales: Karaoglan, Hatice Aybuke, Ozcelik, Filiz, Musatti, Alida, Rollini, Manuela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160661/
https://www.ncbi.nlm.nih.gov/pubmed/34069532
http://dx.doi.org/10.3390/foods10051129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8160661/
https://www.ncbi.nlm.nih.gov/pubmed/34069532
http://dx.doi.org/10.3390/foods10051129

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