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Fig. 5 | AMB Express

Fig. 5

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

Fig. 5

Fermentation rate of air-blast dried S. cerevisiae D8 (diamonds) and H. uvarum S6 (circles) (a) and malic acid content fermented by air-blast dried I. orientalis KMBL5774 (squares) (b). Empty figures represent non-dried yeast cells, filled figures represent air-blast dried yeast cells just after air-blast drying, and gray figures represent air-blast dried yeast cells after 3 months of storage. All data are expressed as the mean ± SD (n = 3)

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