Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight

<i>Torulaspora delbrueckii</i> has attracted interest in recent years, especially due to its biotechnological potential, arising from its flavor- and aroma-enhancing properties when used in wine, beer or bread dough fermentation, as well as from its remarkable resistance to osmotic and f...

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Detalhes bibliográficos
Autor principal: Fernandes, Ticiana (author)
Outros Autores: Silva-Sousa, Flávia (author), Pereira, Fábio (author), Rito, Teresa (author), Soares, Pedro (author), Franco-Duarte, Ricardo (author), Sousa, Maria João (author)
Formato: article
Idioma:eng
Publicado em: 2021
Assuntos:
Biotechnology
Bread
Genomics
Non-Saccharomyces
Torulaspora delbrueckii
Wine
Science & Technology
Texto completo:http://hdl.handle.net/1822/74728
País:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/74728

Texto Completo

http://hdl.handle.net/1822/74728

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