Research Progress in Yeast-Yeast Interactions and Their Effect on Flavor Quality during Rum Fermentation

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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Bibliographic Details
Main Author: DOU Shuaiwei, CHENG Siyuan, YU Yongjian, ZHANG Nan, TANG Ruijun, ZHU Yuanyuan, YU Zhen, WANG Ke
Format: Article
Language:English
Published: China Food Publishing Company 2025-03-01
Series:Shipin Kexue
Subjects:
rum; saccharomyces; mixed culture fermentation; interaction; flavor quality
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-6-040.pdf
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