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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Enhanced aroma compound production by new Saccharomyces cerevisiae isolates for bread and rice hydrolysate medium

Chan-Haeng Lee1, Jeong-Ah Yoon2, Min-Kyung Ju1

  • 1Department of Food Biotechnology, Kangwon National University, Chuncheon, 24341 Republic of Korea.

Food Science and Biotechnology
|July 31, 2026
PubMed

Keywords:
AromaBreadFermentationRice hydrolysate mediumSaccharomyces cerevisiaeYeast

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