R. Gougeon

Next-generation non-Saccharomyces yeast derivatives: Fine tuning antioxidant capacity through inactivation process.

Inactivated non-Saccharomyces yeasts offer a promising way to exploit their unique metabolic features, already valued in their active state for bioprotection or bioacidification in winemaking. Producing efficient yeast derivatives at industrial scale requires precise characterization, for which metabolomics provides a...