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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Hlavní autoři:	Ryoya Tanahashi, Akira Nishimura, Minh Nguyen, Irnayuli Sitepu, Glen Fox, Kyria Boundy-Mills, Hiroshi Takagi
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-11-01
Edice:	Journal of Fungi
Témata:	<i>Saccharomyces cerevisiae</i> non-<i>Saccharomyces</i> proline utilization yeast culture collection beer fermentation
On-line přístup:	https://www.mdpi.com/2309-608X/9/12/1137
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