Navigating yeast selection for NABLAB production: Comparative study of commercial maltose- and maltotriose-negative strains
Elia Myncke, Dana Vanderputten, David Laureys, Joren Huys, Johanna Schlich, Filip Van Opstaele, Joachim J. Schouteten, Jessika De Clippeleer
Topics & Concepts
MaltotrioseFood scienceYeastMaltoseWindsorChemistryBiologyBiochemistrySucroseEcologyFermentation and Sensory AnalysisSensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques