Comparative Analysis of Fermentation Characteristics of <i>Saccharomyces cerevisiae</i> and Non-<i>Saccharomyces</i> Yeast Strains Isolated from Nuruk and Makgeolli

Traditional fermented foods harbor diverse microbial resources and provide an important reservoir for fermentation applications. We compared selected fermentation-related metabolite profiles of yeast strains isolated from traditional Korean fermentation starters and fermented foods, including nuruk...

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Bibliografiske detaljer

Principais autores:	Jieun Kim, Jinju Park, So-Young Kim, Chan-Woo Kim
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2026-06-01
Serier:	Microorganisms
Fag:	<i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> yeasts volatile aroma compounds organic acids free amino acids
Online adgang:	https://www.mdpi.com/2076-2607/14/6/1352
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