<i>Saccharomyces cerevisiae</i> Mixed Culture of Blackberry (<i>Rubus ulmifolius</i> L.) Juice: Synergism in the Aroma Compounds Production

<table class="table-group" id="tab5"><tr><td><table class="table"><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr class="thead"><td align="left" rowspan="2">
                  Blackberry spirit</td><td align="center" colspan="2">Concentration (<i>µ</i>g/L)</td></tr><tr class="thead"><td align="center">1-Methylbutyl propanoate</td><td align="center">Decanoic acid</td></tr><tr><td class="thead-hr" colspan="3"><hr/></td></tr><tr><td align="left">Monoculture CM4457</td><td align="center">3.91</td><td align="center">1.43</td></tr><tr><td align="left">Monoculture L3574</td><td align="center">4.64</td><td align="center">0.96</td></tr><tr><td align="left">Spirit mixture</td><td align="center">4.76</td><td align="center">0.99</td></tr><tr><td align="left">Mixed culture </td><td align="center">7.56</td><td align="center">1.83</td></tr><tr class="table-tr"><td colspan="3"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

Principal aromatic compounds concentration for the different blackberry spirits.

The Scientific World Journal

tab5

Table 5

Table 5: <i>Saccharomyces cerevisiae</i> Mixed Culture of Blackberry (<i>Rubus ulmifolius</i> L.) Juice: Synergism in the Aroma Compounds Production 

The Scientific World Journal

Saccharomyces cerevisiae Mixed Culture of Blackberry (Rubus ulmifolius L.) Juice: Synergism in the Aroma Compounds Production

Table 5