The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations
Kai Hu, Hongyu Zhao, Nathalia Edwards, Lorenzo C. Peyer, Yongsheng Tao, Nils Arneborg
Topics & Concepts
YeastFermentationSaccharomyces cerevisiaeAromaIndustrial fermentationBiochemistryAmino acidGlycineEthanol fermentationCell growthChemistryFood scienceProlineBiologyFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes