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...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Jieun Kim, Jinju Park, So-Young Kim, Chan-Woo Kim
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2026-06-01
Schriftenreihe:	Microorganisms
Schlagworte:	<i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> yeasts volatile aroma compounds organic acids free amino acids
Online-Zugang:	https://www.mdpi.com/2076-2607/14/6/1352
Tags:	Tag hinzufügen Keine Tags, Fügen Sie das erste Tag hinzu!