Kinetic Study of Fig Syrup Fermentation by Genetically Modified <i>Saccharomyces cerevisiae</i> Yeast Strains: A Physicochemical Approach to the Yeast Strain Life Cycle
Reversed-flow gas chromatography (R.F.G.C.) was employed to assess the impact of genetic modification on <i>Saccharomyces cerevisiae</i> yeast strains during the process of alcoholic fermentation, utilizing fig syrup. Multiple fermentations were carried out at various temperatures to eva...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2024-03-01
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Series: | Applied Sciences |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-3417/14/5/2117 |