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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| Main Authors: | , , , , , , , , , |
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| 格式: | Article |
| 語言: | 英语 |
| 出版: |
MDPI AG
2025-05-01
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| 叢編: | Fermentation |
| 主題: | |
| 在線閱讀: | https://www.mdpi.com/2311-5637/11/6/299 |
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