Presence of Saccharomyces cerevisiae subsp. diastaticus in industry and nature and spoilage capacity of its vegetative cells and ascospores.
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DOI: 10.1016/j.ijfoodmicro.2021.109173
Abstract: Saccharomyces cerevisiae sub-species diastaticus (S. diastaticus) is the main fungal cause of spoilage of carbonated fermented beverages in the brewing industry. Here, prevalence of S. diastaticus in nature and breweries was assessed as well as… read more here.
Keywords: diastaticus; saccharomyces cerevisiae; nature; vegetative cells ... See more keywords