Enhancing Beverage Fermentation through Synergy of Saccharomycopsis fibuligera and Saccharomyces cerevisiae: A Mini-Review
Bandana Saikia & Rashmi Rekha Saikia · Journal of Advances in Microbiology · 2024
Microbial fermentation; a natural process dating back over 7000 years BC, plays a pivotal role in beverage production. While Saccharomyces cerevisiae dominates the industry, recent research emphasizes the importance of co-culture with non-Saccharomyces yeasts for enhanced flavor...
Open access
Research Article
10.9734/jamb/2024/v24i1789