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Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production
The concentrations and relative ratios of various aroma compounds produced by fermenting yeast cells are essential for the sensory quality of many fermented foods, including beer, bread, wine, and sake. Since the production of these aroma-active compounds varies highly among different yeast strains,...
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| Publicado no: | Appl Environ Microbiol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
American Society for Microbiology
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4249010/ https://ncbi.nlm.nih.gov/pubmed/25192996 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1128/AEM.02235-14 |
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