Fermentation characteristics of mead and wine generated by yeasts isolated from beehives of two Austrian regions
Helmut Gangl, Ksenija Lopandic, Gabriele Tscheik, Stefan Mandl, Gerhard Leitner, Katharina Wechselberger, Maria Batusic, Wolfgang Tiefenbrunner
This study evaluates the fermentation properties of honey-associated yeasts from Austrian beehives, showing differences in metabolic activity and product formation depending on substrate and yeast species.
bioRxiv · Apr 13, 2018 · PreprintMicrobiology