Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties

Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties

This study examined the effect of simultaneous fermentations of <i>Saccharomyces cerevisiae</i> and <i>Pichia kluyveri</i>, <i>Lactobacillus plantarum</i> and <i>Oenococcus oeni</i> on the chemical composition of apple cider from two apple varieties—To...

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Bibliographic Details
Main Authors: Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Simona Codruța Hegheș, Elena Mudura
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Agronomy
Subjects:
apple cider
simultaneous fermentation
sustainability
<i>Pichia kluyveri</i>
<i>Saccharomyces</i>
lactic acid bacteria
Online Access:https://www.mdpi.com/2073-4395/13/10/2485

Internet

https://www.mdpi.com/2073-4395/13/10/2485

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