Differences in the Volatile Profile of Apple Cider Fermented with <i>Schizosaccharomyces pombe</i> and <i>Schizosaccharomyces japonicus</i>

Differences in the Volatile Profile of Apple Cider Fermented with <i>Schizosaccharomyces pombe</i> and <i>Schizosaccharomyces japonicus</i>

In this study, two strains of <i>Schizosaccharomyces pombe</i> (NCAIM Y01474<sup>T</sup> and SBPS) and two strains of <i>Schizosaccharomyces japonicus</i> (DBVPG 6274<sup>T</sup>, M23B) were investigated for their capacity to ferment apple juice and in...

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Bibliographic Details
Main Authors: Nicola Ferremi Leali, Elisa Salvetti, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani, Renato L. Binati
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Fermentation
Subjects:
apple cider
<i>Schizosaccharomyces pombe</i>
<i>Schizosaccharomyces japonicus</i>
fermentation
malic acid
glycerol
Online Access:https://www.mdpi.com/2311-5637/10/3/128

Internet

https://www.mdpi.com/2311-5637/10/3/128

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