The pineapple juice was fermented with single and mixed starter cultures of Saccharomyces cerevisiae, Saccharomycodes ludwigii and Hanseniaspora isolate I, at 25oC for 10 days.
The pineapple juice was fermented with single andmixed starter cultures of Saccharomyces cerevisiae, Saccharomycodes ludwigii andHanseniaspora isolate I, at 25oC for 10 days.