Bioprocess Optimization by Taguchi Design and Response Surface Analysis for Obtaining Active Yeast Used in Vinification
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DOI: 10.3390/fermentation10080413
Abstract: This study presents the behavior of the identified yeast strain S. cerevisiae, isolated from Busuioacă de Bohotin grapes from the Pietroasa winery, during the process of fermentation to obtain dry active yeast biomass for the… read more here.
Keywords: obtaining active; taguchi design; active yeast; yeast ... See more keywords