HIGHLIGHTS
- who: Dado from the Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, Madrid, Spain have published the research work: FTB 2-2016 - kb - za web.indd, in the Journal: Microorganisms The following yeast strains were used for the experimental fermentation of the studied Airén must: Saccharomyces cerevisiae 87 (CECT 12512; Spanish Type Culture Collection, Valencia, Spain) and Lachancea thermotolerans 617 (CECT 12672; Spanish Type Culture Collection). of /1251/
- what: Other authors obtained significant acidifications using combined microbiological cultures of L thermotolerans and S. cerevisiae with the main objective . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.