The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation

The Potential of Environmental Non-<i>Saccharomyces</i> Yeast to Valorise Apple Pomace During Low-Temperature Fermentation

It is estimated that approximately 25% of waste remains after the apple juice pressing process. Combining this waste biomass with valuable compounds creates the potential for reuse. To create a cost-efficient ecological process without any expensive steps, the aim of this research was to examine the...

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Bibliographic Details
Main Authors: Wiktoria Liszkowska, Ilona Motyl, Katarzyna Pielech-Przybylska, Julia Dzierżanowska, Sara Motyl, Joanna Berlowska
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Applied Sciences
Subjects:
volatile organic compounds
unconventional yeast
low-temperature fermentation
waste valorisation
apple pomace
Online Access:https://www.mdpi.com/2076-3417/15/5/2726
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