Genomic and Fermentation Characterization of Kluyveromyces marxianus and Saccharomyces cerevisiae 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 Kluyveromyces marxianus LRCC827...

Fuld beskrivelse

Saved in:

Bibliografiske detaljer
Main Authors:	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
Format:	Article
Sprog:	engelsk
Udgivet:	MDPI AG 2025-05-01
Serier:	Fermentation
Fag:	fermentation whole-genome sequencing low-alcohol beverage ethanol root extracts
Online adgang:	https://www.mdpi.com/2311-5637/11/6/299
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Vær først til at give en kommentarø!

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

Lignende værker