Assessment of Tannin Tolerant Non-<em>Saccharomyces</em> Yeasts Isolated from <em>Miang</em> for Production of Health-Targeted Beverage Using <em>Miang</em> Processing Byproducts

This research demonstrated an excellent potential approach for utilizing <i>Miang</i> fermentation broth (MF-broth), a liquid residual byproduct from the <i>Miang</i> fermentation process as a health-targeted beverage. One hundred and twenty yeast strains isolated from <i>Miang</i> samples were scre...

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Hlavní autoři:	Pratthana Kodchasee, Nattanicha Pharin, Nakarin Suwannarach, Kridsada Unban, Chalermpong Saenjum, Apinun Kanpiengjai, Dipayan Sakar, Kalidas Shetty, Martin Zarnkow, Chartchai Khanongnuch
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2023-01-01
Edice:	Journal of Fungi
Témata:	non-<i>Saccharomyces</i> yeast <i>Miang</i> byproduct valorization healthy beverage fermentation
On-line přístup:	https://www.mdpi.com/2309-608X/9/2/165
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!