Open Access
Tabla 2
Resultados del análisis sensorial para cada especie de levadura estudiada. Las muestras que se consideraron aceptables se indican como Si, y las no aceptables como No.
| Especie | Código | Aceptación de la calidad sensorial |
|---|---|---|
| S. bacillaris | M10_02G | Si |
| S. bacillaris | C10_46F | Si |
| S. bacillaris | CF10_31F | Si |
| S. bacillaris | T10_25F | Si |
| S. bacillaris | T10_20F | No |
| S. bacillaris | A10_74F | No |
| M. fructicola | T11_193F | Si |
| M. fructicola | A10_77F | Si |
| M. fructicola | M11_56F | Si |
| M. fructicola | T11_191F | Si |
| M. pulcherrima | M00_19G | No |
| M. fructicola | M12_01G | Si |
| H. uvarum | M18_161F | Si |
| H. uvarum | C12_203G | Si |
| H. uvarum | T18_147G | Si |
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