New Fermentation Research Findings from University College Cork Described (Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast)

Media coverage

• Title	New Fermentation Research Findings from University College Cork Described (Valorisation Process Using Lactic Acid Bacteria Fermentation Induces Significant Changes in the Physical and Functional Properties of Brewers Spent Yeast)
  Media name/outlet	NewsRx Life Science Daily
  Country/Territory	United States
  Date	18/03/24
  Persons	Emanuele Zannini, Laura Nyhan, Aylin Sahin, Elke Arendt