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During the fermentation, samples were frequently removed and centrifuged (15,700 g, 4°C for 10 min, Eppendorf 5415 R, Eppendorf, Hamburg, Germany) and the supernatant stored at 4°C for analysis.
During the fermentation, samples (1.5 mL) were frequently removed from the fermentation media and centrifuged (10 min, 15,700 g, 4°C, Eppendorf 5415R) and the supernatant stored at −20°C for HPLC analysis.
Samples of 1.5 mL were frequently removed from yeast fermentations, centrifuged (15,700 g, 4°C, 10 min, Centrifuge 5415 R; Eppendorf, Hamburg, Germany) and the supernatant stored at -20°C for HPLC analysis.
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