Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts

Chemical Fingerprints of Honey Fermented by Conventional and Non-Conventional Yeasts

Previous studies have shown the positive effects of non-conventional <i>Metschnikowia</i> spp. yeasts in mixed cultures with <i>Saccharomyces cerevisiae</i> on the properties of fruit wines. In this study, we investigated the effects of using conventional <i>S. cerevisi...

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Bibliographic Details
Main Authors: Dorota Kregiel, Urszula Dziekonska-Kubczak, Karolina Czarnecka-Chrebelska, Katarzyna Pielech-Przybylska
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Molecules
Subjects:
honey wort
fermentation
<i>M. pulcherrima</i>
co-cultures
metabolic profiles
Online Access:https://www.mdpi.com/1420-3049/30/11/2319
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