Riboflavin: Results of the latest characterisation work on yeast strains to limit Riboflavin levels
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Description
Paolo Antoniali will talk about the latest research into yeast genetics and riboflavin production mechanisms, with the aim of optimising the performance of the strains in our library in this area. Daniele Pizzinato will talk about the studies carried out with the University of Padua on various commercial strains on riboflavin production, with particular attention to the strains from the Station Œnotechnique de Champagne® which have proved to be the lowest riboflavin producers on the market.
