Research Progress in Yeast-Yeast Interactions and Their Effect on Flavor Quality during Rum Fermentation
Rum fermentation is driven by microbial consortia dominated by yeast. The interactions among yeasts in the fermentation system are the key to the formation of rum flavor. Investigating the interactions between Saccharomyces cerevisiae and non-Saccharomyces yeast species will contribute to understand...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-040.pdf |
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