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Fig. 3 | AMB Express

Fig. 3

From: Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Fig. 3

Images of air-blast dried yeast cells observed by a scanning electron microscope (SEM) at ×2000 magnification. 10% skim milk and 7 g lactomil were used in all samples. Ten percent trehalose, 10% sucrose, and 10% glucose were used as protective agents for S. cerevisiae D8 (a), H. uvarum S6 (b), and I. orientalis KMBL5774 (c), respectively

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