High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production
Mead is a traditional drink that contains 8%e18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present investigation had two main objectives...
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| Other Authors: | , , , |
| Format: | article |
| Language: | eng |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10198/9668 |
| Country: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/9668 |