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...
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| Auteurs principaux: | , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI AG
2026-05-01
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| Collection: | Foods |
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| Accès en ligne: | https://www.mdpi.com/2304-8158/15/11/1883 |
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