Screening of high-yield lactic acid Lachancea thermotolerans and their potential to increase acid in wine

In this study, the superior strains with high-producing lactic acid were screened by comparing the lactic acid-producing ability and tolerance. 16 strains of Lachancea thermotolerans co-fermented with Saccharomyces cerevisiae EC1118 according to ratio of 1∶1 to produce Chardonnay wine, as well as th...

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Bibliographic Details
Published in:	Zhongguo niangzao
Main Author:	CAI Fei, NURIZATI MULATIBEK, ZHU Ruiqing, LIU Meiling, LI Ting, LIU Junwen
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2024-06-01
Subjects:	lachancea thermotolerans\|screening\|lactic acid\|tolerance\|wine\|physicochemical index\|volatile aroma substances
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-6-59.pdf

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