id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
aesr-7530	Seki , Hiroko	Fermentation characteristics of yeasts isolated from apple and kiwi	2025	7	.pdf	application/pdf	5345	295	54	In bread production, yeast fermentation generates carbon dioxide, which causes wheat gluten to expand, and differences in yeast fermentation capacity directly affect bread quality. The effects of temperature, sugar type, and concentration on yeast fermentation capacity were investigated in this study.	cache/aesr-7530.pdf	txt/aesr-7530.txt