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About Diverse Yeasts For Diverse Fermented Beverages and Foods
This document summarizes recent research on the diversity of yeast species used in fermented foods and beverages. It discusses three main topics: 1) What fermented products (e.g. wine, sake, beers) different yeasts are used to produce. 2) Which specific yeast species (beyond Saccharomyces cerevisiae) have been identified through genetic studies as playing roles in traditional and industrial fermentation processes. 3) The reasons certain yeast species are suitable for certain products, such as traits like cold tolerance that make lager yeast hybrids effective for brewing lager-style beers.
Detailed Information
Author: | ['JessicaEsparzaEstrada'] |
---|---|
Publication Year: | 2021 |
Pages: | 8 |
Language: | English |
Format: | |
Price: | FREE |
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