Strain diversity in vitamin B1 yield in Saccharomyces cerevisae: Can we use fermentation to create a meat flavour?

Original language	English
Number of pages	1
Publication status	Published - 2021
Event	2nd International Conference on Microbial Food & Feed Ingredients - Marmorhallen, University of Copenhagen (Frederiksberg Campus), Copenhagen, Denmark Duration: 16 Nov 2021 → 18 Nov 2021 https://miffi.org/

Conference/symposium

Conference/symposium	2nd International Conference on Microbial Food & Feed Ingredients
Abbreviated title	MiFFI conference
Country/Territory	Denmark
City	Copenhagen
Period	16/11/21 → 18/11/21
Internet address	https://miffi.org/

Access to Document

• https://edepot.wur.nl/562521

Activities

• 1 Participation in or organising a conference

Activities per year

• 2nd International Conference on Microbial Food & Feed Ingredients

  Rocchi, R. (Speaker)

  17 Nov 2021

  Activity: Participating in or organising an event › Participation in or organising a conference › Academic

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Rocchi, R., & Smid, E. J. (2021). Strain diversity in vitamin B1 yield in Saccharomyces cerevisae: Can we use fermentation to create a meat flavour?. Poster session presented at 2nd International Conference on Microbial Food & Feed Ingredients , Copenhagen, Denmark. https://edepot.wur.nl/562521

Rocchi, R. ; Smid, E.J. / Strain diversity in vitamin B1 yield in Saccharomyces cerevisae : Can we use fermentation to create a meat flavour?. Poster session presented at 2nd International Conference on Microbial Food & Feed Ingredients , Copenhagen, Denmark.1 p.

@conference{998221acb7264edfa16e38ed92fde2f9,

title = "Strain diversity in vitamin B1 yield in Saccharomyces cerevisae: Can we use fermentation to create a meat flavour?",

author = "R. Rocchi and E.J. Smid",

year = "2021",

language = "English",

note = "2nd International Conference on Microbial Food \& Feed Ingredients , MiFFI conference ; Conference date: 16-11-2021 Through 18-11-2021",

url = "https://miffi.org/",

}

Rocchi, R & Smid, EJ 2021, 'Strain diversity in vitamin B1 yield in Saccharomyces cerevisae: Can we use fermentation to create a meat flavour?', 2nd International Conference on Microbial Food & Feed Ingredients , Copenhagen, Denmark, 16/11/21 - 18/11/21. <https://edepot.wur.nl/562521>

Strain diversity in vitamin B1 yield in Saccharomyces cerevisae: Can we use fermentation to create a meat flavour? / Rocchi, R.; Smid, E.J.
2021. Poster session presented at 2nd International Conference on Microbial Food & Feed Ingredients , Copenhagen, Denmark.

Research output: Contribution to conference › Poster › Academic

TY - CONF

T1 - Strain diversity in vitamin B1 yield in Saccharomyces cerevisae

T2 - 2nd International Conference on Microbial Food &amp; Feed Ingredients

AU - Rocchi, R.

AU - Smid, E.J.

PY - 2021

Y1 - 2021

M3 - Poster

Y2 - 16 November 2021 through 18 November 2021

ER -

Rocchi R, Smid EJ. Strain diversity in vitamin B1 yield in Saccharomyces cerevisae: Can we use fermentation to create a meat flavour?. 2021. Poster session presented at 2nd International Conference on Microbial Food & Feed Ingredients , Copenhagen, Denmark.