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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production

Javier Vicente1, Luka Vladic2,3, Eva Navascués4

  • 1Unit of Microbiology, Genetics, Biology Faculty, Physiology and Microbiology Department, Complutense University of Madrid, Ciudad Universitaria, S/N, 28040 Madrid, Spain.

Food Chemistry: X
|February 21, 2024
PubMed

Keywords:
Acetic acid (PubChem CID176)Aroma compoundsEthyl lactate (PubChem CID7344)Isoamyl acetate (PubChem CID31276)Lachancea thermotoleransOrganic acidsPhenylethyl Alcohol (PubChem CID6054)Succinic acid (PubChem CID1110)Winel-Lactic acid (PubChem CID107689)l-Malic acid (PubChem CID222656)l-lactic acid

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