Isolation of Yeast Strains with Higher Proline Uptake and Their Applications to Beer Fermentation
Although proline is the most or second most abundant amino acid in wort and grape must, it is not fully consumed by the yeast <i>Saccharomyces cerevisiae</i> during alcoholic fermentation, unlike other amino acids. Our previous studies showed that arginine, the third most abundant amino acid in wort...
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| Päätekijät: | , , , , , , |
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| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
MDPI AG
2023-11-01
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| Sarja: | Journal of Fungi |
| Aiheet: | |
| Linkit: | https://www.mdpi.com/2309-608X/9/12/1137 |
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