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=====Flavor Compounds=====
Bellut et al. (2018) found that a strain of ''T. delbruekii'' isolated from kombucha produced much less higher alcohols than WLP001 (n-propanol, isobutanol, and isoamyl alcohol) and also much lower esters, but slightly higher diacetyl and acetaldehyde. It also did not produce phenols and had moderate flocculation <ref name="Bellut_2018" />.
=====MTF Threads=====
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2558025827558949/ Bill Midkiff's experience with a 100% fermentation with a ''T. delbruekii'' strain from Christophe Pichon.]
===''Wickerhamomyces'' spp.===