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Evaluation of Beer Fermentation with a Novel Yeast
Williopsis saturnus

The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W. mrakii and beer volatile composition were compared against that fermented with Saccharomyces cerevisiae Safale US-05. (o)Brix, sugar and...

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Detalles Bibliográficos
Publicado en:Food Technol Biotechnol
Main Authors: Liu, Shao-Quan, Quek, Althea Ying Hui
Formato: Artigo
Idioma:Inglês
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2016
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Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC5253982/
https://ncbi.nlm.nih.gov/pubmed/28115897
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.54.04.16.4440
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