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Effect of Non-<i>Saccharomyces</i> Yeasts Derived from Traditional Fermented Foods on Beer Fermentation Characteristics and Flavor Profiles

In recent years, numerous studies have demonstrated that non-<i>Saccharomyces</i> yeasts hold potential for industrial application and aroma generation during fermentation. Non-<i>Saccharomyces</i> wild yeasts can be important tools in the development of new products, and the objective of this work...

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Principais autores: Yanlin Ma, Liangyu Liu, Guanhui Hu, Shuyi Wang, Lei Shan, Jingyu Chen
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-04-01
coleção:Foods
Assuntos:
screening
<i>Saccharomycopsis fibuligera</i>
non-<i>Saccharomyces</i> yeast
beer
flavor
Acesso em linha:https://www.mdpi.com/2304-8158/14/8/1395
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