Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production

The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been reported as capable of producing desirable or at least singular aromas in fermented...

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Bibliographic Details

Main Authors:	Alvarez Gaona, Izmari Jasel, Assof, Mariela Vanesa, Jofre, Viviana Patricia, Combina, Mariana, Ciklic, Ivan Francisco
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	Springer 2021
Subjects:	Levadura Productos Fermentados Bebidas Alcohólicas Yeasts Mutagenesis Fermented Products Alcoholic Beverages Brettanomyces bruxellensis Ethylphenol
Online Access:	http://hdl.handle.net/20.500.12123/8770 https://link.springer.com/article/10.1007/s11274-020-02981-5 https://doi.org/10.1007/s11274-020-02981-5