Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Wine yeast (Saccharomyces cerevisiae D8) and non-Saccharomyces wine yeasts (Hanseniaspora uvarum S6 and Issatchenkia orientalis KMBL5774) were studied using air-blast drying instead of the conventional drying methods (such as freeze and spray drying). Skim milk—a widely used protective agent—was use...

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Dades bibliogràfiques
Publicat a:AMB Express
Autors principals: Lee, Sae-Byuk, Choi, Won-Seok, Jo, Hyun-Jung, Yeo, Soo-Hwan, Park, Heui-Dong
Format: Artigo
Idioma:Inglês
Publicat: Springer Berlin Heidelberg 2016
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Original Article
Accés en línia:https://ncbi.nlm.nih.gov/pmc/articles/PMC5099301/
https://ncbi.nlm.nih.gov/pubmed/27822898
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s13568-016-0278-9
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