<i>Saccharomyces unisporus</i>as the principal alcoholic fermentation microorganism of traditional koumiss

199681 citationsJournal Article

Authors

Graziella Montanari · University of Bologna

Carlo Zambonelli · University of Bologna

Galja K. Kamesheva · National Academy of Sciences of the Republic of Kazakhstan

M. Kh. Shigaeva · National Academy of Sciences of the Republic of Kazakhstan

Abstract

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Topics & Keywords

Probiotics and Fermented Foods Fermentation and Sensory Analysis Microbial Metabolites in Food Biotechnology

UN Sustainable Development Goals

Zero hunger

Publication Details

Published in: Journal of Dairy Research

Volume 63, Issue 2, pp. 327-331

DOI: 10.1017/s0022029900031836

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