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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

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