The Role of <i>Saccharomyces cerevisiae</i> Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

The Role of <i>Saccharomyces cerevisiae</i> Yeast and Lactic Acid Bacteria in the Formation of 2-Propanol from Acetone during Fermentation of Rye Mashes Obtained Using Thermal-Pressure Method of Starch Liberation

This study set out to assess the acetone content in rye sweet mashes prepared using the thermal-pressure method of starch liberation, and to investigate the formation of 2-propanol during the fermentation process. In the first set of experiments, we evaluated the correlation between the color and th...

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Bibliographic Details
Main Authors: Katarzyna Pielech-Przybylska, Maria Balcerek, Urszula Dziekońska-Kubczak, Barbara Pacholczyk-Sienicka, Grzegorz Ciepielowski, Łukasz Albrecht, Piotr Patelski
Format: Article
Language:English
Published: MDPI AG 2019-02-01
Series:Molecules
Subjects:
2-propanol
acetone
thermal-pressure method of starch liberation
Maillard reaction products
<i>Saccharomyces cerevisiae</i> yeast
lactic acid bacteria
Online Access:https://www.mdpi.com/1420-3049/24/3/610

Internet

https://www.mdpi.com/1420-3049/24/3/610

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