Yeast as Biotechnological Tool in Food Industry
Journal Title: Open Access Journal of Pharmaceutical Research - Year 2021, Vol 5, Issue 3
Abstract
Yeasts are widely spread in nature. Fermentation of sugars by yeast is the oldest and largest application of this technology. Many types of yeasts are used for making many foods: baker’s yeast in bread production, brewer’s yeast in beer fermentation, and yeast in wine. This work describes the prevalence of yeasts in food products.
Authors and Affiliations
El-Ghwas DE, Elkhateeb WA*, Akram M and Daba GM
Keywords
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- EP ID EP748577
- DOI 10.23880/oajpr-16000243
- Views 64
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