Characterization of Novel <i>Lachancea thermotolerans</i> Strains for Application in Table Olive Fermentation
<i>Lachancea thermotolerans</i> is a non-<i>Saccharomyces</i> yeast characterized by its biotechnological potential, due, among other reasons, to its capacity to produce L-lactic acid and its impact on the organoleptic profiles of final fermented products. While its traits have been widely studied i...
Guardat en:
| Autors principals: | , , |
|---|---|
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-05-01
|
| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/15/11/1883 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|