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Items: 3

1.
D-Fructose Assimilation and Fermentation by Yeasts Belonging to Saccharomycetes: Rediscovery of Universal Phenotypes and Elucidation of Fructophilic Behaviors in Ambrosiozyma platypodis and Cyberlindnera americana
Rikiya Endoh, Maiko Horiyama, Moriya Ohkuma
Microorganisms. 2021 Apr; 9(4): 758. Published online 2021 Apr 5. doi: 10.3390/microorganisms9040758
PMCID:
PMC8065679
AbstractArticlePDF–712K
2.
Improved flavor profiles of red pitaya (Hylocereus lemairei) wine by controlling the inoculations of Saccharomyces bayanus and Metschnikowia agaves and the fermentation temperature
Xue Lin, Xiaoping Hu, Qingke Wang, Congfa Li
J Food Sci Technol. 2020 Dec; 57(12): 4469–4480. Published online 2020 May 1. doi: 10.1007/s13197-020-04484-5
PMCID:
PMC7550444
AbstractArticlePDF–853K
3.
Effect of the inoculation strategies of selected Metschnikowia agaves and Saccharomyces cerevisiae on the volatile profile of pineapple wine in mixed fermentation
Xue Lin, Yanyan Jia, Kaiya Li, Xiaoping Hu, Congfa Li, Sixin Liu
J Food Sci Technol. 2022 Jan; 59(1): 327–343. Published online 2021 Feb 10. doi: 10.1007/s13197-021-05019-2
PMCID:
PMC8758822
AbstractArticlePDF–978K

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