Volatile Aroma Compound Production Is Affected by Growth Rate in S. cerevisiae

The initial growth rate of a yeast strain is a key parameter in the production of fermented beverages. Fast growth is linked with higher fermentative capacity and results in less slow and stuck fermentations unable to reach the expected final gravity. As concentrations of metabolites are in a consta...

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Detalles Bibliográficos
Autores principales: Visinoni, Federico, Zhang, Penghan, Hollywood, Katherine A., Carlin, Silvia, Vrhovsek, Urska, Winterburn, James, Delneri, Daniela
Formato: Online Artículo Texto
Lenguaje:English
Publicado: American Society for Microbiology 2022
Materias:
Food Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9746289/
https://www.ncbi.nlm.nih.gov/pubmed/36377958
http://dx.doi.org/10.1128/aem.01509-22

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9746289/
https://www.ncbi.nlm.nih.gov/pubmed/36377958
http://dx.doi.org/10.1128/aem.01509-22

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