Co-cultivation of non-conventional yeast with Saccharomyces cerevisiae to increase the aroma complexity of fermented beverages

Doctoral thesis English OPEN
Rijswijck, van, Irma M.H.;
  • Publisher: Wageningen University
  • Subject: Levensmiddelenmicrobiologie | Laboratorium Levensmiddelenmicrobiologie | VLAG | Food Microbiology Laboratory | Food Microbiology
    mesheuropmc: food and beverages

<p>Yeast are used as workhorses to convert hopped wort into beer. Conventionally, such yeasts belong to the genus <em>Saccharomyces</em> and most research on fermentation of wort for the production of beer has focussed on the species <em>Saccharomyces</em> cerevisiae an... View more
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