The Consumption of Amino Acids and Production of Volatile Aroma Compounds by <i>Yarrowia lipolytica</i> in Brewers’ Wort

The Consumption of Amino Acids and Production of Volatile Aroma Compounds by <i>Yarrowia lipolytica</i> in Brewers’ Wort

The yeast <i>Yarrowia lipolytica</i> is well known for its versatile production of metabolites from various substrates, but, although isolated from, e.g., wild-fermented Belgian Sour beers, it is rarely considered a starter culture in fermented beverages. In this study, we aimed to eluci...

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Bibliographic Details
Main Authors: Anders Bagger Sørensen, Mikael Agerlin Petersen, Arvid Garde, Nils Arneborg
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Fermentation
Subjects:
non-conventional yeast
<i>Yarrowia lipolytica</i>
beer
amino acids
aroma
Online Access:https://www.mdpi.com/2311-5637/8/11/579

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