Liviu Ponoru’s scientific contributions

... As expected, the specific contribution of probiotic yeasts to REFBs showed differences in aromatic compounds content, highlighting the bioflavour imprint given by the yeasts due to their specific metabolic activity involved in fermentation (Ciubucă et al., 2022;Cordente et al., 2019;de Souza Varize et al., 2019;Korma et al., 2022;Portugal et al., 2017). Indeed, they produce a range of aromatic compounds that interact with compounds naturally present in the substrate of fermentation, giving rise to a unique sensory experience for the consumers (Swiegers and Pretorius, 2005). ...

Reference:

Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties