The potential of spent coffee grounds hydrolysates fermented with Torulaspora delbrueckii and Pichia kluyveri for developing an alcoholic beverage: The yeasts growth and chemical compounds modulation by yeast extracts

This study evaluated the effects of yeast extracts (YE) addition (0 % and 0.25 %, w/v) on the no-volatile and volatile compounds of spent coffee grounds (SCG) hydrolysates fermented with single-cultures of two non-Saccharomyces wine yeasts, Torulaspora delbrueckii and Pichia kluyveri. The added YE i...

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Detalles Bibliográficos
Autores principales: Liu, Yunjiao, Lu, Yuyun, Liu, Shao Quan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8332367/
https://www.ncbi.nlm.nih.gov/pubmed/34382007
http://dx.doi.org/10.1016/j.crfs.2021.07.004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8332367/
https://www.ncbi.nlm.nih.gov/pubmed/34382007
http://dx.doi.org/10.1016/j.crfs.2021.07.004

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