Intermittent oxygenation during peak fermentation: Effect on fermentation kinetics, volatile composition, and sensory properties.

Curr Res Food Sci · 2026 · PMC13223526 · PMID 42233122

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The results showed a correlation between DEG numbers and fermentation time, with an increasing trend as fermentation progressed. 3.3.2 GO and KEGG enrichment analysis of DEGs To further investigate the potential effects of different oxygenation strategies on yeast metabolism, GO and KEGG functional enrichment analyses were conducted on the DEGs identified between LO-1050 vs NO-1050 and CO-1050 vs NO-1050 ( Table S11 and 12 ).

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