Kinetic Study of Fig Syrup Fermentation by Genetically Modified <i>Saccharomyces cerevisiae</i> Yeast Strains: A Physicochemical Approach to the Yeast Strain Life Cycle

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...

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Bibliographic Details
Main Authors: Konstantina Kassoumi, Dimitrios Sevastos, Athanasia Koliadima
Format: Article
Language:English
Published: MDPI AG 2024-03-01
Series:Applied Sciences
Subjects:
alcoholic fermentation
kinetic study
yeast life cycle
genetic modification
<i>Saccharomyces cerevisiae</i>
reversed-flow gas chromatography
Online Access:https://www.mdpi.com/2076-3417/14/5/2117

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