Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste

Recently, wild strains of Saccharomyces cerevisiae isolated from a variety of natural resources have been used to make bread, beer, wine, and sake. In the current study, we isolated wild S. cerevisiae MC strain from the carnation (Dianthus caryophyllus L) flower and produced sake using its cerulenin...

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Detalhes bibliográficos
Publicado no:Sci Rep
Main Authors: Tsutsumi, Seitaro, Mochizuki, Mai, Sakai, Kiyota, Ieda, Akane, Ohara, Reiji, Mitsui, Shun, Ito, Akitoshi, Hirano, Tatsuya, Shimizu, Motoyuki, Kato, Masashi
Formato: Artigo
Idioma:Inglês
Publicado em: Nature Publishing Group UK 2019
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6763438/
https://ncbi.nlm.nih.gov/pubmed/31558734
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-50384-w
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