0000000000714016
AUTHOR
Sergi Maicas I. Prieto
showing 2 related works from this author
Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited
2019
Abstract Fermentation, to obtain alcoholic beverages, is a process which implies the interaction of various microorganisms. This metabolic process is due to the action of yeasts, which can be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts. Although they are considered spoilage microorganisms of the fruits, non-Saccharomyces yeasts possess some interesting applied characteristics and can be used in food industry. Some of the compounds produced by these microorganisms may be beneficial and improve the characteristics of the fermented beverages. In this chapter, recent advances in glycosidase, xylanase, lipase, esterase, protease…
Twitter as a tool for teaching and communicating microbiology: the #micromoocsem initiative
2016
López-Goñi, Ignacio et al.