A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations
This study is the first to demonstrate how the formation of microbial consortia can serve as a useful strategy to enhance compounds with interesting properties in wine, paving the way for future studies and combinations.PMID:38490108 | DOI:10.1016/j.ijfoodmicro.2024.110681
Source: International Journal of Food Microbiology - Category: Food Science Authors: Andr és Planells-Cárcel Julia Kazakova Cristina P érez Marina Gonzalez-Ramirez M Carmen Garcia-Parrilla Jos é M Guillamón Source Type: research