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Pin-Rou Lee, Stephanie Hui Chern Kho, Bin Yu, Philip Curran and Shao-Quan Liu Yeast ratio is a critical factor for sequential fermentation of papaya wine by Williopsis saturnus and Saccharomyces cerevisiae Microbial Biotechnology 6

Article first published online: 22 NOV 2012 | DOI: 10.1111/1751-7915.12008

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Growth kinetics and fermentation performance of Williopsis saturnus and Saccharomyces cerevisiae at ratios of 10:1, 1:1 and 1:10 (W.:S.) were evaluated in papaya juice with initial fermentation by W. saturnus, followed by S. cerevisiae. The 1:1 and 1:10 ratios enabled co-existence of both yeasts and enhanced production of desirable volatile compounds.

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