Evaluation of the potential of commercial non‐ Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation-Reference-Cited by-同舟云学术

Evaluation of the potential of commercial non‐ Saccharomyces yeast strains of Torulaspora delbrueckii and Lachancea thermotolerans in beer fermentation

Published:2019-10-23 Issue:5 Volume:55 Page:2049-2059
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Toh Darel Wee Kiat¹,Chua Jian Yong¹,Lu Yuyun¹^ORCID,Liu Shao Quan¹²

Affiliation:

1. Food Science and Technology Programme Department of Chemistry National University of Singapore Science Drive 3 Singapore City 117543 Singapore

2. National University of Singapore (Suzhou) Research Institute 377 Lin Quan Street, Suzhou Industrial Park Jiangsu 215123 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14399

Reference55 articles.

1. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae mixed cultures on fermentation and aroma of Amarone wine

2. Influence ofLachancea thermotoleranson cv. Emir wine fermentation

3. Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation

4. Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

5. Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

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