Genomic and Fermentation Characterization of <i>Kluyveromyces marxianus</i> and <i>Saccharomyces cerevisiae</i> in Root Extract-Based Low-Alcohol Beverage

Genomic and Fermentation Characterization of <i>Kluyveromyces marxianus</i> and <i>Saccharomyces cerevisiae</i> in Root Extract-Based Low-Alcohol Beverage

Fermentation is widely recognized for enhancing the sensory attributes and nutritional value in foods, with recent research focusing on non-alcoholic and root-based functional beverages. In this study, the genomic and fermentation characteristics of <i>Kluyveromyces marxianus</i> LRCC827...

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Autori principali: Eun-Ju Lee, Seung-Hyun Choi, Min-Ju Seo, A-Reum Lee, Chan-Song Jang, Woong-Kwon Kwak, Jung-Ki Kwak, Jae-Ho Lee, Won-Joo Yoon, Seok-Min Yoon
Natura: Articolo
Lingua:inglese
Pubblicazione: MDPI AG 2025-05-01
Serie:Fermentation
Soggetti:
fermentation
whole-genome sequencing
low-alcohol beverage
ethanol
root extracts
Accesso online:https://www.mdpi.com/2311-5637/11/6/299
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https://www.mdpi.com/2311-5637/11/6/299

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