Differences in the Volatile Profile of Apple Cider Fermented with <i>Schizosaccharomyces pombe</i> and <i>Schizosaccharomyces japonicus</i>

In this study, two strains of <i>Schizosaccharomyces pombe</i> (NCAIM Y01474^T and SBPS) and two strains of <i>Schizosaccharomyces japonicus</i> (DBVPG 6274^T, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of cider compared...

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Bibliografische gegevens

Hoofdauteurs:	Nicola Ferremi Leali, Elisa Salvetti, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani, Renato L. Binati
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	MDPI AG 2024-02-01
Reeks:	Fermentation
Onderwerpen:	apple cider <i>Schizosaccharomyces pombe</i> <i>Schizosaccharomyces japonicus</i> fermentation malic acid glycerol
Online toegang:	https://www.mdpi.com/2311-5637/10/3/128
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