A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks

A Predictive Assessment of Ochratoxin A’s Effects on Oxidative Stress Parameters and the Fermentation Ability of Yeasts Using Neural Networks

The aim of this paper was to examine the effect of different OTA concentrations on the parameters of oxidative stress (glutathione (GSH) and malondialdehyde (MDA) concentrations) and glucose utilization in ethanol production by wine yeasts. In addition to the above, artificial neural networks (ANN)...

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Bibliographic Details
Main Authors: Željko Jakopović, Davor Valinger, Karla Hanousek Čiča, Jasna Mrvčić, Ana-Marija Domijan, Iva Čanak, Deni Kostelac, Jadranka Frece, Ksenija Markov
Format: Article
Language:English
Published: MDPI AG 2024-01-01
Series:Foods
Subjects:
artificial neural networks
fermentation ability
oxidative stress
ochratoxin A
wine yeasts
Online Access:https://www.mdpi.com/2304-8158/13/3/408

Internet

https://www.mdpi.com/2304-8158/13/3/408

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