MicrobiologybioRxivPreprint
Fermentation characteristics of mead and wine generated by yeasts isolated from beehives of two Austrian regions
Helmut Gangl, Ksenija Lopandic, Gabriele Tscheik…·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.
DOI 10.1101/300780