Food yeasts: occurrence, functions, and stress tolerance in the brewing of fermented foods
Author:
Affiliation:
1. College of Biomass Science and Engineering, Sichuan University, Chengdu, China
2. Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan University, Chengdu, China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2098688
Reference92 articles.
1. A study on the potential of yeasts isolated from palm wines to produce flavouring compounds
2. Engineering Saccharomyces cerevisiae fatty acid composition for increased tolerance to octanoic acid
3. Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)
4. Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains
5. Exploitation of Three Non-Conventional Yeast Species in the Brewing Process
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